Effects of Lactobacillus Reuteri E81 Added into Rations of Chukar Partridges (Alectoris Chukar) Fed Under Heat Stress Conditions on Fattening Performance and Meat Quality

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dc.authorid0000-0002-2335-9089en_US
dc.contributor.authorTEKCE EMRE,BAYRAKTAR BÜLENT,AKSAKAL VECIHI,DERTLI ENES,KAMILOGLU AYBIKE,ÇINAR TOPÇU KÜBRA,TAKMA ÇIGDEM,KAYA HACER,GÜL MEHMET
dc.date.accessioned2020-11-25T16:42:42Z
dc.date.available2020-11-25T16:42:42Z
dc.date.issued2020en_US
dc.departmentFakülteler, Sağlık Bilimleri Fakültesi, Fizyoterapi ve Rehabilitasyon Bölümüen_US
dc.description.abstractThis study investigated the effects of the addition of Lactobacillus reuteri E81 (LRE) into rations of chukar partridges (Alectoris chukar) fed under heat stress (HS) conditions on fattening performance and meat quality. This study included 256 chukar partridges aged 1 day. The study comprised an adaptation period of 7 days and a fattening period of 35 days and included 8 different groups with 32 animals in each group. Each group was further divided into four subgroups with eight animals in each subgroup. At the end of the study, the best results in terms of fattening performance in the non-HS groups were obtained in the LRE 600 ppm group and in the HS groups, SLRE 200 ppm had the best effect on average live weight and average live weight increase, whereas SLRE 400 ppm had the best effect on FCR (p<0.05). The analysis of the samples collected from chukar partridges on day 21 showed that, there was no effect on the colour parameters and Thiobarbituric acid reactive substances (TBARS) level in the LRE in the HS and non- HS groups, whereas the meat pH level decreased in the SLRE 400 ppm group (p<0.05). The analysis of the samples collected on day 42 showed that there was no effect on colour parameters in the HS and non-HS groups. TBARS level decreased at the dose of LRE 200 ppm in the non-HS group, and the meat pH level decreased in both HS and non-HS groups (p<0.05).en_US
dc.identifier.doi10.1590/1806-9061-2019-1246
dc.identifier.endpage10en_US
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85090731461en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://www.scielo.br/scielo.php?pid=S1516-635X2020000200300&script=sci_abstract
dc.identifier.urihttps://hdl.handle.net/20.500.12403/2202
dc.identifier.volume22en_US
dc.identifier.wosWOS:000569515700011en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorBayraktar, Bülent
dc.language.isoenen_US
dc.publisherBrazilian Journal of Poultry Scienceen_US
dc.relation.ispartofBrazilian Journal of Poultry Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectChukar partridges (Alectoris chukar); Probiotic; Performance; Meat Quality; Lactobacillus reuteri E81.en_US
dc.titleEffects of Lactobacillus Reuteri E81 Added into Rations of Chukar Partridges (Alectoris Chukar) Fed Under Heat Stress Conditions on Fattening Performance and Meat Qualityen_US
dc.typeArticleen_US

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