Yazar "Inal, Fatma" seçeneğine göre listele
Listeleniyor 1 - 5 / 5
Sayfa Başına Sonuç
Sıralama seçenekleri
Öğe Cost optimization of feed mixes by genetic algorithms(ELSEVIER SCI LTD, 2009) Sahman, M. Akif; Cunkas, Mehmet; Inal, Seref; Inal, Fatma; Coskun, Behic; Taskiran, UgurThe cost optimization is a key element to determine the least-cost feed mixture according to animals' nutrient requirements and the effective use of the sources. In this paper, the cost optimization of feeds is performed by genetic algorithm, considering the growing style and type, age, nutritional requirement and feedstuff costs for poultry and different types of animals. The proposed method is compared with linear programming approach to measure its performance. The obtained results show that Genetic algorithms could be applicable to the cost optimization of the feed mixtures. In addition, a software program is developed by using Delphi environment. which provides flexible, extensible and user-friendly framework for tuning the heuristic relevant parameters and improving the solution quality. (C) 2009 Elsevier Ltd. All rights reserved.Öğe The Effects of Bentonite on Egg Performance of Laying Hens(Indian Counc Agricultural Res, 2000) Inal, Fatma; Gülşen, Nurettin; Coşkun, Behiç; Arslan, C.The experiment was conducted to evaluate the effects of bentonite on egg production, egg weight, egg specific gravity, feed consumption and feed efficiency of laying hens. Babcock Brown laying hens at 32 weeks of age were fed diets containing 0 (control), 1.5, 2.5, and 3.5% bentonite for 3 months. Egg yield was not affected by bentonite. Damaged egg rates (broken plus abnormal size) decreased by feeding 1.5 and 2.5% bentonite, whereas 3.5% did not have any effect. Egg weight 61.42, 61.15, 61.21 and 60.41 g of experimental groups respectively. Both egg weight and egg specific gravity were not influenced by bentonite. Feed efficiency (kg feed/kg egg) was 2.47, 2.45, 2.43 and 2.59 in the groups fed 0, 1.5, 2.5, and 3.5% bentonite respectively.Öğe Effects of Supplementation of Different Source and Level of Oil to Diet on Lipid Peroxidation and Some Blood Parameters in the Layer Hens(MEDWELL ONLINE, 2008) Cetingul, I. Sadi; Eryavuz, Abdullah; Aslan, Recep; Dundar, Yylmaz; Inal, FatmaThis research has been performed to determine the effects of Hazelnut Oil (HO) and Sunflower Oil (SO) added in the layer ration at various levels as an energy source onto lipid peroxidation and blood parameters of laying hens. Eight hundred laying hens at 135 days of age were used as research material in this experiment. The hens were divided into 5 groups and then each group was divided into 10 subgroups containing 16 hens each. No oil was added in feeds of control group. The other groups were given 15 g kg(-1) HO; 15 g kg(-1) SO; 30 g kg(-1) HO and the last one was mixed oil given 30 g kg(-1) MO (15 g kg(-1) HO + 15 g kg(-1) SO). No difference has been observed in terms of Malondialdehyde (MDA), Glutation (GSH), Total Cholesterol (TCH), mean corpuscular volume (MCH), Mean Corpuscular Hemoglobin Concentration (MCHC), Mean Cell Volume (MCV), glucose, White Blood Cells (WBC), Red Blood Cells (RBC), Hemoglobin (HB Packed Cell Volume (PCV) and Thrombocyte (TB) values among the groups. The source and level of the oil used in this study did not affect lipid peroxidation and hematological values.Öğe Farklı düzeylerde E Vitamini ihtiva eden rasyonlarin yumurta tavuklarında verim ve immünite üzerine etkileri(1997) Coskun, Behiç; Inal, Fatma; Erganıs, Osman; Kuyucuoglu, Yahya; Ok, Ümran; Çelık, Ilhami; Tıftık, Ali Muhtar[Abstract not Available]Öğe Impacts of calcium addition and different oil types and levels on in vitro rumen fermentation and digestibility(TAYLOR & FRANCIS LTD, 2006) Gulsen, Nurettin; Umucalilar, Huzur Derya; Inal, Fatma; Hayirli, ArmaganThis in vitro study was designed to investigate the effects of calcium addition to substrates differing in source and level of oil on fermentation, gas production, and digestibility parameters. Substrates were made from basal mixtures containing three levels of calcium salt ( 0, 1, and 2% CaCl2) to contain three levels ( 3, 6, and 9%) of two types ( sunflower and soy) of oil. After collecting from two Holstein bulls and mixing with buffer, rumen fluid was used to incubate the resulting 18 mixtures in duplicate. Ionizable calcium, pH and NH3-N concentration were measured during incubation. Gas production was measured at 6, 12, 24, and 48 h after incubation. Kinetics parameters of gas production and in vitro dry matter digestibility (IVDMD) were calculated from regression coefficients of an exponential equation and a linear equation, respectively. Data were analysed using 3-way ANOVA with repeated measure option in which the parameter time was a subplot. Oil type did not affect pH and ionizable calcium concentration. There were linear increases and decreases in pH and ionizable calcium concentration in response to increasing oil and calcium levels, respectively. However, with increasing oil levels there were no interactions between calcium addition and oil level on pH and ionizable calcium concentration. None of the treatments affected NH3-N concentration. The amount of gas produced from substrates containing sunflower oil was greater than soy oil (41.7 vs. 40.5 ml). Cumulative gas production and amount of gas production from insoluble but slowly fermentable portion of the supplemental mixtures linearly decreased and linearly increased as oil and calcium levels increased in the substrates, respectively. However, interactions of calcium addition and oil level on gas production and kinetics of gas production were lacking. Oil type did not affect IVDMD. Despite lacking main effects, interaction of calcium addition and oil level indicated that increasing calcium level alleviated depression in IVDMD resulting from increasing oil level. In conclusion, increasing oil level depressed, whereas calcium addition stimulated ruminal fermentation. Improvement in IVDMD may partially support that calcium addition alleviates the adverse effects of oil and that more calcium is needed when diets are supplemented with increasing amounts of oil.
