Yazar "Nizamlioglu, M." seçeneğine göre listele
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Öğe Determination of chromosomal regions affecting some production traits in F-2 intercross chickens(WILEY-BLACKWELL, 2009) Bulut, Z.; Kurar, E.; Ozsensoy, Y.; Nizamlioglu, M.; Garip, M.; Yilmaz, A.; Caglayan, T.[Abstract not Available]Öğe Development of Denizli x White Leghorn F-2 population for quantitative trait loci mapping(WILEY-BLACKWELL, 2009) Nizamlioglu, M.; Garip, M.; Yilmaz, A.; Caglayan, T.; Kurar, E.; Bulut, Z.; Kurtoglu, V.[Abstract not Available]Öğe Evolutionary Relationship Among Three Native and Two Crossbreed Sheep Breeds of Turkey : Preliminary Results(2005) Soysal, M. I.; Koban, Evren; Ünal, Özkan Emel; Altunok, Vahdettin; Bulut, Z.; Nizamlioglu, M.; Togan, I.The Turkish native sheep breeds, possibly being the neighbours of the earliest domesticated sheep populations, might be harbouring important genetic characteristics to be employed in the future for the improvement of sheep breeds. In order to design a conservation strategy, their genetic diversities must be determined. In the present study, based on three microsatellite loci, the genetic diversity of the Kivircik, Awassi, Akkaraman breeds (native) of Turkey as well as two of their crossbreeds Türkgeldi and Konya Merino were studied comparatively. It was observed that their heterozygoties are all high (0.6673-0.7822) compared to previously studied breeds, as expected for populations close to the center of domestication. Neighbour Joining (NJ) tree based on allele sharing distances indicated that the inertia of the breeds are not high. Yet, the genetic differentiations between the breeds based on pairwise FST (inbreeding coefficient) values are all significant. Furthermore, the three microsatellite loci could distinguish three groups of native breeds and their crossbreeds; 1) Awassi, 2) Kivircik-Türkgeldi and 3) Akkaraman-Konya Merino.Öğe Genetic characterization of Akbas shepherd dogs in Turkey, Uzbekistan and Iran using STR markers(WILEY-BLACKWELL, 2012) Nizamlioglu, M.; Bulut, Z.; Erdogan, M.; Tepeli, C.; Yilmaz, A.; Kurar, E.; Savolainen, P.[Abstract not Available]Öğe Investigation of BMP15 and BMPR-1B gene mutations in profilic Sakiz sheep(WILEY-BLACKWELL, 2011) Kurar, E.; Ozsensoy, Y.; Bulut, Z.; Guzeloglu, A.; Nizamlioglu, M.[Abstract not Available]Öğe Microsatellite analysis of Kangal shepherd dogs in Turkey, Uzbekistan, Ajerbaijan and Iran(WILEY-BLACKWELL, 2012) Bulut, Z.; Tepeli, C.; Nizamlioglu, M.; Kurar, E.; Erdogan, M.; Yilmaz, A.; Savolainen, P.[Abstract not Available]Öğe Microsatellite analysis of some horse breeds in Turkey: usefulness for parentage testing(BLACKWELL PUBLISHING, 2006) Nizamlioglu, M.; Kurar, E.; Bulut, Z.; Inal, S.; Erzurum, F.[Abstract not Available]Öğe The Possibility of Using Potassium Sorbate in Cemen and Its Effect on the Microbial Quality of Pastrami(1999) Tekinsen, O.C.; Dogruer, Y.; Nizamlioglu, M.; Gurbuz, U.This 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 metod. 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 1st, 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.
