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Öğe Bayesian Analysis for Variance Component Estimation of a Hierarchical Model: Effect of Thinning Intervals(AMER INST PHYSICS, 2018) Narinc, Dogan; Aygun, AliIn this study, three different X1, X2 and X3 data sets with a mean of 0, variance of 1 and 1000 samples, which were obtained by simulation and suitable for Gaussian distribution, were used. All three data sets are designed as two levels of A and B (A) in nested design. The variance components of simulated X1, X2, and X3 were assigned as sigma(2)(A):0.025, sigma(2)(B(A)):0.025, and sigma(2)(E):0.95 in X1, sigma(2)(A):0.25, sigma(2)(B(A)):0.25 and sigma(2)(E):0.50 in X2, and sigma(2)(A):0.375, sigma(2)(B(A)):0.375, and sigma(2)(E)0.25 in X3, respectively. The single chains of 200000 iterations were considered with the 20000 cycles of burn-in periods and, different thinning intervals of 18, 36, 72 cycles to result 10000, 5000, 2500 posterior samples of each parameters of interest in total for XI, X2 and X3. In result, small bias values (less than 5%) are detected only in all three chains of X3. It is revealed that the range values are well established m chains diluted from 180000 to 10000, 5000 and 2500, due to no autocorrelation was detected in any of the different variable by thinning interval combinations used in this study. Furthermore, it is important that the lowest bias values are calculated in the variable X3 where 25% of the total variance belongs to the residual. Thus, it was determined that the shares of variance components influenced estimations than thinning intervals in Bayesian analyses.Öğe Comparison of hatchability and some egg quality characteristics in spotted and unspotted partridge (Alectoris chukar) eggs(OXFORD UNIV PRESS, 2014) Caglayan, Tamer; Kirikci, Kemal; Aygun, AliThe current research was conducted to determine the comparison of hatchability and some egg quality characteristics in spotted and unspotted partridge (Alectoris chukar) eggs. The research was carried out on 51 male and 102 female chukar partridges (Alectoris chukar) aged 50 wk, which were raised at the Research and Application Farm of the Faculty of Veterinary Medicine of Selcuk University. In total, 244 spotted and 261 unspotted eggs were used in the research. The hatching eggs were stored at 75% RH and 13 degrees C for 14 d. Thirty spotted and 30 unspotted eggs laid on the same day were used for the evaluation of egg quality characteristics. Egg weight, chick weight, egg weight loss during the hatching period, shape index, hatchability, and some egg quality characteristics were evaluated at the end of the research. Spotted eggs exhibited a higher fertility and hatchability, as well as a lower percentage egg weight loss and embryonic mortality when compared with unspotted eggs. No significant differences were observed between spotted and unspotted eggs for egg weight, chick weight, shape index, specific gravity, albumen height, Haugh unit, yolk color green-red chromaticity (a*), albumen pH, and yolk pH. Spotted eggs had higher eggshell color a*, eggshell color blue-yellow chromaticity (b*), and eggshell strength, as well as a lower eggshell color light-dark chromaticity (L*), yolk color L*, and yolk color b* scores when compared with unspotted eggs. It was demonstrated that spots on the eggshells of chukar partridges (Alectoris chukar) improved their hatchability by affecting various quality characteristics of their eggs. It was concluded that spotted eggs are more suitable for hatching.Öğe Differences in Internal Egg Quality Characteristics between White and Brown Shell Eggs(AMER INST PHYSICS, 2017) Aygun, Ali; Narinc, DoganThis study was conducted to reveal the differences among the internal quality characteristics of brown and white shell table eggs and to examine the relationship between quality characteristics. A total of 235 eggs from brown and white laying hens (Nick-chick; 95 wk of age) were used in this study. Internal egg quality characteristics including egg weight, albumen height, Haugh Unit, yolk height, yolk index, albumen pH, yolk pH, yolk color were determined. The Haugh unit (P<0.001), Albumen height (P<0.001), yolk L* (P<0.001) and yolk b* (P<0.05) values of white shell eggs were higher than that of brown shell eggs. On the contrary, the yolk a*(P<0.01), yolk height (P<0.01) and yolk index (P<0.01) values of white shell eggs were lower than that of brown shell eggs. There were no significant differences were found between white and brown shell eggs for egg weight, albumen and yolk pH values. Significant (P<0.001) positive correlations were found between albumen height and Haugh unit (r=0.97), yolk height and yolk index (r=0.91), albumen pH and yolk pH (r=0.95) in internal egg quality of white shell eggs. Similarly, there were significant (P<0.001) positive correlations between albumen height and Haugh unit (r=0.97), yolk height and yolk index (r=0.88), egg weight and albumen height (r=0.39), albumen height and yolk height (r=0.35), Haugh unit and yolk index (r=0.36) in internal egg quality of brown shell eggs. Significant (P<0.001) negative correlation were found between yolk L* and yolk a* (r=-0.41) in white shell eggs, and yolk L* and yolk a* (r=-0.56) in brown shell eggs. No significant relationships were observed among others internal egg quality criteria.Öğe Effect of Egg Shell Color on Some Egg Quality in Table Eggs During Storage at Refrigerator Temperature(AMER INST PHYSICS, 2016) Aygun, Ali; Narinc, DoganThe aim of this study was to establish the effects of white shell color eggs and brown shell color eggs on some egg quality in table eggs during 28 days of storage at 5 degrees C. A total of 100 fresh eggs (60-65 g) were obtained from laying hens (Nick chick) that were raised on a local commercial farm. All eggs were collected over a 24 h period. A total of 100 eggs randomly divided into 2 treatments (10 replicates each) with 50 eggs examined in each. Ten eggs from each group were analyzed for eggs weight loss, specific gravity, albumen height, Haugh unit, yolk index, and albumen pH after 0, 7, 14, 21 and 28 days of storage. All eggs were individually marked and weighed at the beginning of the experiment to calculate egg weight loss. The egg weight loss in brown shell color eggs significantly (P<0.01) higher than white shell color eggs at 21 days of storage, but no significant differences were observed among groups other storage periods. The brown shell color eggs showed lower levels of specific gravity than white shell color eggs at day 7, 14, and 21, but there were no significant differences between white shell color eggs and brown shell color eggs at day 28. The albumen height and Haugh unit of white shell color eggs was significantly (P<0.01) higher than that of white shell color eggs during the storage periods. There were no significant differences in yolk index and albumen pH between white shell color eggs and brown shell color eggs during the storage periods. The yolk pH of white shell color eggs was significantly (P<0.01) lower than that of brown shell color eggs at day 7, 14, and 21 of storage period. The results indicated that the white shell color eggs showed better quality than brown shell color eggs at 5 degrees C for the entire storage period.Öğe Effect of Storage Temperature on Egg Quality Traits in Table Eggs(AMER INST PHYSICS, 2016) Aygun, Ali; Narinc, DoganThe aim of this study was to establish the effects of storage temperature on some egg quality in table eggs during 28 days. A total of 100 fresh eggs were obtained from laying hens (Nick chick) that were raised on a local commercial farm. All eggs were collected over a 24 h period. A total of 100 eggs randomly divided into 2 treatments (5 degrees C and 22 degrees C; 10 replicates each) with 50 eggs examined in each. Ten eggs from each group were analyzed for eggs weight loss, specific gravity, albumen height, Haugh unit, yolk index, and albumen pH after 0, 7, 14, 21 and 28 days of storage at 5 and 22 degrees C. All eggs were individually marked and weighed at the beginning of the experiment to calculate egg weight loss. The egg weight loss in eggs stored at 5 degrees C significantly (P<0.01) lower than the eggs stored at 22 degrees C group for the entire storage period. The eggs stored at 5 degrees C showed higher levels of specific gravity than eggs stored at 22 degrees C throughout 28 days of storage (P<0.01; P<0.05). The albumen height, Haugh unit, and yolk index of eggs stored at 5 degrees C was significantly (P<0.01) higher than that of eggs stored at 22 degrees C during the storage periods. The albumen pH of eggs stored at 5 degrees C was significantly (P<0.01) lower than that of eggs stored at 22 degrees C during storage period. The results indicated that the eggs stored at 5 degrees C are better off in terms of protecting quality compared to the eggs stored at 22 degrees C throughout 28 days of storage.Öğe Effect of ultrasonic treatment on reduction of Esherichia coli ATCC 25922 and egg quality parameters in experimentally contaminated hens' shell eggs(WILEY-BLACKWELL, 2013) Sert, Durmus; Aygun, Ali; Torlak, Emrah; Mercan, EminBackround In this study, hen eggs which were experimentally contaminated with Esherichia coli ATCC 25922 were used. Contaminated eggs were washed statically (S5 to S30; 0 kHz) and by ultrasonic waves (U5 to U30; 35 kHz) for given applications of time (5, 15 and 30 min), then the eggs were stored at 22 degrees C for 14 days. Results Depending on the time of ultrasonic application, a significant increase in egg shell strength (P < 0.01) was recorded. The highest value of the Haugh unit (67.93, 1 day) was observed on the eggs which were washed by ultrasonic waves. Yolk width values of ultrasonic washed eggs diminished. E. coli was completely removed by 30 min of ultrasonic application. During storage E. coli growth was not detected on the eggs which were washed by ultrasonic waves except the eggs in U5 group (2.04 log CFU eggshell(-1)) on the first day of storage. Conclusion Depending on the time of ultrasonic application a significant increase in egg quality parameters (shell strength, albumen height, Haugh units, and yolk height) were observed. The application of ultrasound led to a significant reduction in E. coli numbers on egg shells. (c) 2013 Society of Chemical IndustryÖğe Effects of preincubation application of low and high frequency ultrasound on eggshell microbial activity, hatchability, supply organ weights at hatch, and chick performance in Japanese quail (Coturnix coturnix japonica) hatching eggs(OXFORD UNIV PRESS, 2015) Yildirim, Iskender; Aygun, Ali; Sert, DurmusThe aim of the current study was to establish the effects of preincubation application of low and high frequency ultrasound on egg weight loss, hatchability, supply organ weights, chick performance, and eggshell microbial activity in Japanese quail (Coturnix coturnix japonica). A total of 630 fresh eggs were randomly divided into 3 groups. Treatments were no ultrasound but eggs were sprayed with benzalkonium chloride solution (B), 35 kHz ultrasound applied for 30 min (U35), and 130 kHz ultrasound applied for 30 min (U130). At the beginning of the incubation, the eggs in the U130 treatment had lower coliform, Salmonella, and Staphylococcus counts than those in the B group. However, no significant differences were found in coliform, Salmonella, and Staphylococcus counts among treatments at d 14 of incubation. Among treatments, there were no significant differences in egg weight loss, hatchability, embryonic mortality, supply organ weights, spread of hatch, or relative growth.Öğe Effects of prestorage application of propolis and storage time on eggshell microbial activity, hatchability, and chick performance in Japanese quail (Coturnix coturnix japonica) eggs(POULTRY SCIENCE ASSOC INC, 2013) Aygun, Ali; Sert, DurmusPropolis, a resinous mixture produced by honeybees from substances collected from plants, has strong antibacterial and antifungal properties. The purpose of the current study was to establish the effects of prestorage application of propolis and storage time on eggshell microbial activity, egg weight loss, hatchability, and chick performance in quail hatching eggs. Treatments were compared in a 2 x 5 factorial design with 2 different storage times (7 and 14 d) and 5 prestorage applications (control, ethyl alcohol 70%, 5% propolis, 10% propolis, and 15% propolis solution). After application, the eggs were stored for 7 or 14 d at 13 C and 75 to 80% RH before incubation. Eggs sprayed with propolis had lower levels of total aerobic mesophilic bacteria, coliform, Salmonella spp., Staphylococcus spp., and mold yeasts than control eggs over the storage period and incubation period. Microbial activity in eggs stored for 7 d was significantly higher than in eggs stored for 14 d at the end of the storage. The lowest egg weight loss during storage was obtained in P15 treatment eggs stored for 7 d, whereas the highest egg weight loss was found in the treatment A after storage for 14 d. Although propolis treatment at 3 different doses was not effective on relative growth, only P15 decreased the BW at d 10, compared with the control. Hatchability in eggs stored for 14 d was significantly lower than in eggs stored for 7 d. No significant differences were observed for hatchability and embryonic mortality among propolis treatment groups. Propolis did not have a detrimental effect on hatchability, embryonic mortality, or BW gain. Our results indicate that propolis may be used to effectively reduce microbial activity on the surface of quail hatching eggs during storage and incubation without any detrimental effects on hatchability.Öğe Effects of Propolis on Eggshell(ELSEVIER ACADEMIC PRESS INC, 2017) Aygun, Ali[Abstract not Available]Öğe The Effects of Thermal Manipulations During Embryogenesis of Broiler Chicks on Growth of Embryo and Skeletal Traits(AMER INST PHYSICS, 2016) Aygun, Ali; Narinc, DoganIncubation temperature is one of the important environmental factors that can induce epigenetic thermal adaptation of different physiological control systems. Thus, post hatch thermo tolerance ability of birds may be gained using these manipulations during different incubation periods. The current study was carried out to reveal the effects of temperature manipulations during early and late embryogenesis on weight of embryo and size of skeletal bilateral traits (face, wings, metatarsus, tibia, and femur) in broiler chicken embryos. One thousand commercial broiler eggs from 46 week old breeder flock were used in study. Treatments consisted of eggs incubated at 37.8 degrees C and 55% relative humidity throughout (control; DG1), heated to 36.9 degrees C and supplied 60% relative humidity for 6 hours daily from day 0 to 8 (DG2), heated to 36.9 degrees C and supplied 60% relative humidity for 6 hours daily from day 10 to 18 (DG3), heated to 41 degrees C and supplied 65% relative humidity for 3 hours daily from day 8 to 10 (DG4), and heated to 41 degrees C and supplied 65% relative humidity for 3 hours daily from day 16 to 18 (DG5). Measurements of embryo weight and bilateral traits were obtained at 20 day of incubation and at hatch (at day 21). It was determined that the live weights of embryo and chick were affected significantly by treatment; DG3 group has shown higher mean values than the other treatment groups (P<0.05). There were differences in lengths of femur, tibia and metatarsus among treatment groups at hatch. Particularly, the high incubator temperatures at the second half of incubation accelerated growth of body and bone in embryos. These consequences of the treatments performed at different temperatures and times indicate that the different metabolic shifts realized by the embryos.Öğe Effects of vacuum packing on eggshell microbial activity and egg quality in table eggs under different storage temperatures(WILEY, 2013) Aygun, Ali; Sert, DurmusBackround The aim of this study was to establish the effects of vacuum packing on eggshell microbial activity and egg quality traits in table eggs during 42 days of storage at 5 and 22 degrees C. Treatments were no vacuum packing (control) and vacuum packing (VP). Egg quality traits measured included egg weight loss, specific gravity, shell strength, albumen height, Haugh unit, yolk index, albumen pH, yolk pH, albumen colour and yolk colour. Results VP eggs maintained higher specific gravity, albumen height, Haugh unit and yolk index and lower egg weight loss, albumen pH and yolk pH compared with control eggs after 42 days at 22 degrees C. VP eggs had lower levels of total aerobic mesophilic bacteria, Salmonella spp., Staphylococcus spp. and moulds/yeasts than control eggs over the storage period at both 5 and 22 degrees C. However, VP eggs had a higher level of coliforms than control eggs after 42 days at 5 degrees C. Conclusion The results indicated that vacuum packing extended the egg shelf life to at least 42 days compared with control eggs at 5 and 22 degrees C.Öğe The Eggshell Microbial Activity(ELSEVIER ACADEMIC PRESS INC, 2017) Aygun, Ali[Abstract not Available]Öğe Flexible and Fixed Mathematical Models Describing Growth Patterns of Chukar Partridges(AMER INST PHYSICS, 2016) Aygun, Ali; Narinc, DoganIn animal science, the nonlinear regression models for growth curve analysis of growth patterns are separated into two groups called fixed and flexible according to their point of inflection. The aims of this study were to compare fixed and flexible growth functions and to determine the best fit model for the growth data of chukar partridges. With this aim, the growth data of partridges were modeled with widely used models, such as Gompertz, Logistic, Von Bertalanffy as well as the flexible functions, such as, Richards, Janoschek, Levakovich. So as to evaluate growth functions, the R-2 (coefficient of determination), adjusted R-2 (adjusted coefficient of determination), MSE (mean square error), AIC (Akaike's information criterion) and BIC (Bayesian information criterion) goodness of fit criteria were used. It has been determined that the best fit model from the point of chukar partridge growth data according to mentioned goodness of fit criteria is Janoschek function which has a flexible structure. The Janoschek model is not only important because it has a higher number of parameters with biological meaning than the other functions (the mature weight and initial weight parameters), but also because it was not previously used in the modeling of the chukar partridge growth.Öğe A Non Parametric Data Transformation Technique for Quantitative Genetic Analyses: The Rank Transformation(AMER INST PHYSICS, 2017) Narinc, Dogan; Aygun, AliThe aim of this study was to determine the effects of rank transformation on estimations of genetic parameters for non-normally distributed four simulated variables. X-1, X-2, X-3, X-4 have means and variances of 10, and the variables originated from Laplace distribution, Poisson distribution, Uniform distribution, Weibull distribution, respectively. After rank transformation, these values are 0 and 1 for each variable, respectively. Except the Poisson distribution all variables has been transformed into Gaussian distribution by rank transformation. It was determined that genetic information loss did not occur in any of the variables with normally distributed by rank transformation. It is possible to say that rank transformation can be used safely in quantitative genetic analyzes with regard to research results.Öğe THE RELATIONSHIP BETWEEN EGGSHELL COLOUR AND EGG QUALITY TRAITS IN TABLE EGGS(AGRICULTURAL RESEARCH COMMUNICATION CENTRE, 2014) Aygun, AliVariations in egg quality and yolk colour in relation to eggshell colour in commercial brown layer eggs were studied using 734 eggs. The traits of interest were eggshell colour, yolk colour, egg weight, Haugh unit value and shell strength. The results showed that egg weight and shell strength increased as the darkness of the shell increased, whereas the Haugh score decreased. A highly significant positive correlation was found between yolk a* (redness) and yolk colour (DSM) (0.655) (p<0.001) and could be used to indicate the darkness of the egg yolk. No correlation was observed between shell colour and egg yolk colour. The shell L* (lightness) value could be used to measure the dark or light colour of the eggshell and could possibly be accepted as a colour criterion for eggshells. Some egg quality traits varied with the colour of the eggshell.Öğe The Relationships among Egg Quality Characteristic of Different Hybrid Layers to Forced Molting Programs with and Without Feed Withdrawal(MEDWELL ONLINE, 2010) Aygun, Ali; Yetisir, RamazanThis research was carried out to determine the relationships among egg quality characteristics in post molt eggs of Brown layer (H and N Brown Nick) and White layer (Hy-Line W-36) with used non feed-withdrawal programs (BB: Barley Based, WB: Wheat Bran Based and OB: Oat Based) and Feed Withdrawal method (FW). Eggs for analyses were sampled from 76-93 weeks in second production. About 160 eggs were sampled for each week and it lasted 16 weeks. In total, 2,560 eggs were examined. There were significant (p<0.01) positive correlation between egg weight and albumen height and shell thickness and shape index. No significant correlation between specific gravity and albumen height and shape index were determined. There were significant (p<0.01) correlation between egg weight and specific gravity and albumen height for both genotypes (-0.384 and 0.110 in white layers, -0.329 and 0.169 in brown layers, respectively. There were no significant correlation between specific gravity and albumen height for both genotypes. There were significant (p<0.01) positive correlation between specific gravity and albumen height for BB and OB programs but no significant correlation between specific gravity and albumen height for FW and WB programs were found.Öğe Researches on the Responses of Different Hybrid Layers with Respect to Egg Production Performances to Forced Molting Programs with and Without Feed Withdrawal(MEDWELL ONLINE, 2009) Aygun, Ali; Yetisir, RamazanThis research was carried out to determine the effects of four forced molting programs including three non-feed withdrawal programs (BB: Barley Based, WB: Wheat Bran based and OB: Oat Based) which supplied with alfalfa meal and one feed withdrawal method (FW: control 8 days FW + 34 days resting diet) on egg production performances of 320 brown (H and N Brown Nick) and 320 white (Hy-Line W-36) hybrid layers at 57 week of age. The experiment lasted totally 46 weeks including for 6 weeks molting period followed by a 40 weeks post molt production period. According to the results obtained, the genotype bad significant (p<0.05) effect on body weight loss, feed consumption, hen day egg production (number%), cracked egg (%) and Heterophil: Lymphocyte (H:L) ratio (p<0.01) in molting period. Molting methods had significant (p<0.01) effects on body weight loss, feed consumption, hen-day egg production (number%) in molting period. In the production period; BB group had lower (p<0.05) hen-day egg production (%) than those of OB and FW groups. Feed efficiency values of WB group were better (p<0.05) than the values of OB and FW groups. As conclusion, after examining these production criteria, it can be stated that; non feed withdrawal methods, especially OB program can be used alternative to FW program. But, other non-feed withdrawal programs also can be used successfully as molting procedure.Öğe The Effect of in-ovo Injection of Lactobacilla Rhamnosus on Hatching Traits and Growth Parameters of Quails(Selçuk Üniversitesi, 2018 Temmuz) Abdulqader, Abbas Fadhıl; Aygun, Ali; Maman, Abdoulaziz Hamissou; Olgun, OsmanThe aim of this study was to investigate the effect of in-ovo injection ofLactobacilla Rhamnosus (0, 16x103, 32x103and 48x103cfu) as probioticsource on hatching parameters and growth performance of quails. In this, atotal of 400 quail hatching eggs, were randomly distributed among 4experimental groups. Each experimental group contained 4 replicates of 25eggs each. In-ovo injections of Lactobacilla Rhamnosus into quail eggs did notstatistically affect incubation characteristics and some tissue weights. A highamount of Lactobacilla Rhamnosus injection into the breeder quail eggsnegatively affected live weight and live weight gain. As a result, it can be saidthat low or medium levels Lactobacilla Rhamnosus injection into quail eggshave no effect on incubation and growth parameters of quails.
