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Öğe Effects of dietary boron supplementation on some biochemical parameters, peripheral blood lymphocytes, splenic plasma cells and bone characteristics of broiler chicks given diets with adequate or inadequate cholecalciferol (vitamin D-3) content(TAYLOR & FRANCIS LTD, 2005) Kurtoglu, F; Kurtoglu, V; Celik, I; Kececi, T; Nizamlioglu, M1. The effects of 5 and 25 mg/kg boron supplementation of diets with inadequate (6.25 mu g/kg) or adequate (50 mu g/kg) cholecalciferol (vitamin D-3) content on some biochemical parameters, tibia characteristics, peripheral blood lymphocyte and splenic plasma cell counts of broilers were investigated. 2. Supplementation of the diet with boron affected plasma concentrations of boron, iron, copper and zinc and also tibia boron, zinc and calcium concentrations but did not have any effect on tibia iron or copper concentrations or tibia ash and tibia weight values. 3. Boron supplementation caused significant increases in splenic plasma cell count but decreased the proximal and distal tibia growth plate widths. There was no effect of boron supplementation on peripheral blood alpha-naphthyl acetate esterase (ANAE) content. Whole blood haematocrit and haemoglobin counts were significantly increased by boron supplementation but there were no effects on leucocyte ratios such as eosinophil, basophil, monocyte, lymphocyte and thrombocyte. 4. In general, the findings of the present study support the hypothesis that boron has an important biological role that affects the mineral metabolism of animals by influencing both biochemical and haematological mechanisms.Öğe The effects of the pressing and the scalding treatments on some quality properties in Mara cheese production(SCIENTIFIC TECHNICAL RESEARCH COUNCIL TURKEY, 2003) Tekinsen, KK; Nizamlioglu, MThe study was designed to elicit some basic information on the effect of different pressing and scalding treatments applied to the curd with special reference to the standardization of Mara cheese. For each experiment six different samples (IA, IB, IC, IIA, IIB, IIC) were used. The samples were manufactured experimentally by applying three different scalding treatments, 70 +/- I degreesC/5 min. (A), 75 +/- 1 degreesC/5 min. (B) and 80 +/- I degreesC/5 min (C), to each of two curds pressed for I h by 1:5 kg (1) and 1.5:5 kg (11) weights of milk used. All experimental samples were examined microbiologically, chemically and physically on the first, 15(th), 30(th) 60(th) and 90(th) adys of the ripening period in addition to the assessment of the sensorial characteristics of 30, 60 and 90-day-old experimental samples. During the ripening period no regular changes were found in the fat, moisture, ash, salt content and acidity, pH and a(w) values of the samples, although moisture content increased by 1-4% at the end of ripening. It was determined that sample IB in group I had a high a(w) value and the difference between IA and IB was significant at p < 0.05. Aerobic mesophilic and Lactobacillus microorganisms decreased in number at different rates toward the end of the ripening period, although the decrease was not considerable in the colony count of aerobic mesophilic microorganisms after the 30(th) day of ripening. Sample IA had the maximum total sensorial score on the 30(th) and 90(th) days of the ripening period and 113 on the 60(th) day. It is concluded that pressing and scalding treatments applied to the curds slightly affected the chemical and physical characteristics and that treatments by pressing for 1 h by 1:5 weight of milk used and of scalding at 70 +/- 1 degreesC for 5 min will give better sensorial quality characteristics, particularly with regard to appearance.Öğe Egg and serum cholesterol concentrations and zootechnical performances of layer hens fed with various levels of Niacin(ECOLE NATIONALE VETERINAIRE TOULOUSE, 2004) Kurtoglu, F; Kurtoglu, V; Nizamlioglu, MIn the present study. the effects of dietary supplementation of niacin on daily feed consumption, body weight, food conversion ratio, egg production, egg weight, specific gravity, serum and egg yolk cholesterol and serum triglyceride concentrations were investigated in layer hens. A total of 490 27-week-old Brown-Nick layers was divided at random into 7 groups (of 70 hens) fed with diets containing 0, 50, 100, 150, 200, 250 and 300 ppm niacin for 90 days. Niacin supplementation have resulted in decreasing egg yolk, serum cholesterol and triglyceride concentrations (P<0.001). No significant difference between the controls and all the treated groups on damaged egg ratio and body weight was obtained but egg production, food intake. feed conversion ratio. and specific gravity values were affected by niacin treatment on some periods of the experiment (P<0.05). As a conclusion, dietary niacin supplementation markedly depressed lipid metabolism and particularly cholesterol metabolism and improved some zootechnical performances without deleterious side effect. The identification of biochemical pathways affected by niacin requires further investigations.Öğe Fecal coliform contamination of beef carcasses during the slaughtering process(FOOD NUTRITION PRESS INC, 2001) Yalcin, S; Nizamlioglu, M; Gurbuz, UThe purpose of this study was to determine the fecal coliform counts of beef carcasses during different stages in the slaughter process. A total of nine carcasses were selected at random in the abattoir. The samples were taken by excision from three different sites; rump, brisket and shoulder. The samples were collected from the same carcasses at four different stages of processing; after dressing, after evisceration, after washing and after chilling for 24 h in a chilling room. The processing steps did not increase the fecal coliform counts on the rump samples. There were no significant differences in the samples of rump and shoulder among different processing steps. The contamination level of the brisket after washing was significantly higher than other processing steps. Brisket and shoulder parts are critical points for microbiological sampling as these sites showed higher microbial counts after chilling steps. The data obtained have relevance for the planning of washing methods for the production of clean and safe carcasses.Öğe Microbiological conditions of sheep carcasses during the slaughtering process(FOOD NUTRITION PRESS INC, 2004) Yalcin, S; Nizamlioglu, M; Gurbuz, UThis study was undertaken to determine the microbiological quality of sheep carcasses during different stages in the slaughtering process. A total of eleven carcasses were selected at random in an abattoir. The samples were taken by excision from four different sites; leg, brisket, shoulder and neck. The samples were collected from the same carcasses at four different stages in the slaughtering process; after dressing, after evisceration, after washing and chilling. The aerobic mesophilic bacteria, coliforms and Enterobacteriaceae recovered from each sample were enumerated. Chilling reduced the aerobic mesophilic and coliform counts of carcasses, significantly. Levels of carcass microbial load after chilling were 1.69, 0.11 and 0.11 log cfu/cm(2) for aerobic mesophilic counts, coliform counts and Enterobacteriaceae counts, respectively. According to data obtained in the present study, chilling of carcasses was the most important step in improving the hygienic quality of carcasses. Processing stages changed significantly both aerobic mesophilic and coliform counts of neck, therefore, among different sites of carcass, neck should be the only critical site for microbiological sampling for sheep carcasses.Öğe The possibility of using potassium sorbate in cemen and its effect on the microbial quality of pastrami(SCIENTIFIC TECHNICAL RESEARCH COUNCIL TURKEY, 1999) Tekinsen, OC; Dogruer, Y; Nizamlioglu, M; Gurbuz, UThis investigation was carried out to determine the possibility of the use of sorbic acid in cemen and its effect on the microbial quality of pastrami. The pastrami samples were experimentally produced by the tradional meted. The garlic ratio of cemen paste which consist of 50 % water, 15 % cemen flour, 20 % garlic and 15 % red pepper was decreased 25 %, 50 % and 75 %. The cemen samples were respectively suplemented with 0, 0.15 % and 0.30 % potassium sorbat. Microbial quality (general viable microorganisms, mould, yeast, Lactobacillus, Staphylococcus-Micrococcus and Enterobacteriaceae) of the samples were determined on the 1st, 7th, 15th, 30th and 60th days storage periods. It was observed that the number of general viable microorganisms, mould, yeast, Lactobacillus, Staphylococcus-Micrococcus and Enterobacteriaceae of the samples on the Ist, 7th, 15th, 30th and 60th storage days generally increased depending upon the decreasing amount of garlic in cemen; however, the potassium sorbate added to cemen paste at the 0.30 % level significantly prevented the increase of microorganisms. The microbial stability of pastrami samples manufactured with containing 25 % garlic and 0.30 % potassium sorbate were superior than that of other groups. In conclusion, the pastramies made with cemen suplemented with 15 % garlic and 0.30 % potassium sorbate were of good quality from microbiological point wiew.Öğe Some of the Frequently Used Biochemical Values of Serum and Plasma in Three Different Populations of Anatolian Shepherd Dog(ECOLE NATIONALE VETERINAIRE TOULOUSE, 2001) Altunok, Vahdettin; Maden, Mehmet; Nizamlioglu, M; Togan, IThe biochemical values serum albumin, total cholesterol, magnesium (Mg), calcium (Ca), inorganic phosphorus (Pi), sodium (Na). potassium (K) in serum (nl = 38) and zinc (Zn) and copper (Cu) in plasma (n2 = 74) were determined in individuals of Anatolian shepherd dog (Asd) which is the most preferred dog in Anatolia as a guard dog of flocks. Individuals from both sexes were collected from three different farms (sites). Comparative studies showed that (i) there were no significant differences between the values of the two sexes except for Ca, (ii) there were significant (P < 0.05-0.001) differences between the values of sites in Pi, Na. Zn and Cu. When the results of the present study was considered together with the previous ones carried on other breeds or on dogs generally, it was observed Na in Asd is in the lower limit of the observed range. In the present study, the frequently used biochemical values (albumin : 3.20 +/- 0.08 g/dl, total cholesterol: 4.08 +/- 0.19 mmol/l, Mg : 1.01 +/- 0.08 mmol/l, Ca: 2.59 +/- 0.21 mmol/l, Pi : 1.49 +/- 0.10 mmol/l, Na: 139.27 +/- 1.40 mmol/l, K:4.35 +/- 0.07 mmol/l, Zn : 16.73 +/- 0.81 mol/l, Cu : 8.27 +/-: 0.37 mu mol/l) were presented in Asd. Among these, total cholesterol. Mg, Ca, Pi, Zn and Cu values were reported for the first time in this breed. Furthermore, it was shown that in setting the standards for a breed it was necessary to consider possible differences between the populations of the breed.Öğe Specific Enzyme Activities in Bronchoalveolar Lavage Fluid as an Aid to Diagnosis of Tracheobronchitis and Bronchopneumonia in Dogs(W B SAUNDERS CO LTD, 2001) Maden, Mehmet; Altunok, Vahdettin; Birdane, Fatih Mehmet; Aslan, V; Nizamlioglu, MLactate dehydrogenase (LDH), alkaline phosphatase (ALP), alanine aminotransferase and gamma-glutamyl transferase enzyme activities, and total protein (TP), calcium, inorganic phosphate. urea nitrogen (UN) and creatinine concentrations in bronchoalveolar lavage fluid were investigated for their relative importance in the diagnosis of respiratory diseases in dogs. Bronchoalveolar lavage (BAL) fluid was obtained from 26 dogs (20 with respiratory diseases and six controls) following anaesthesia with sodium pentothal. Enzyme activities and biochemical parameters were measured in BAL fluid. LDH and ALP levels were significantly increased in 12 dogs with bronchopneumonia, but not in eight dogs with tracheobronchitis. Insignificant and variable levels of TP and UN concentrations were found in both groups. It was concluded that LDH and ALP enzyme activities could be considered as pointers to pulmonary inflammation and/or damage while TP and UN measurements in BAL fluid may have a place in the identification of changes in respiratory and vascular permeability. (C) 2001 Harcourt Publishers Ltd.
