Yazar "Narinc, Dogan" seçeneğine göre listele
Listeleniyor 1 - 7 / 7
Sayfa Başına Sonuç
Sıralama seçenekleri
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 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 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 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.
