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Öğe Effects of Propolis on Eggshell Microbial Activity, Hatchability, and Chick Performance in Japanese Quail (Coturnix Coturnix Japonica) Eggs(2012) Aygun, A.; Sert, D.; Copur, G.Propolis is a sticky resin produced by worker honeybees from substances collected from plants, and it has strong antibacterial and antifungal properties. The purpose of this study was to establish the effects of propolis on egg weight loss, hatchability, chick performance, and to control microbial activity naturally occurring on eggshells. A total of 750 fresh eggs was randomly divided into 5 groups. Eggs from the first group were sprayed with ethyl alcohol (70%, A), the second group was sprayed with benzalkonium chloride (B), and the third, fourth, and fifth groups were sprayed with propolis at 3 doses: 5, 10, and 15%. Eggs sprayed with propolis had lower egg weight loss than eggs from groups A and B (P < 0.001). Bacterial activity was reduced significantly in all propolis groups. There were no significant differences between treatments for hatchability, embryonic mortality, BW gain, and relative growth. Results of the present study indicated that propolis could be an alternative hatching egg disinfectant versus a chemical disinfectant, without adverse effects on hatchability and performance of quail chicks.Öğe Effects of ultrasonic treatment and storage temperature on egg quality(POULTRY SCIENCE ASSOC INC, 2011) Sert, D.; Aygun, A.; Demir, M. K.In this study, the effects of ultrasonic treatment and storage temperature on egg weight, specific gravity, shell strength, albumen height, Haugh unit, color, pH, water activity, total mesophilic aerobic bacteria, mineral content, and sensory properties were investigated. Ultrasonic treatment was used to improve egg properties. The lowest weight loss values were obtained with eggs treated with 15 min of ultrasonic treatment and stored at 5 degrees C for 10 d. The higher specific gravity, shell strength, albumen height, and Haugh unit were observed in ultrasonic-treated eggs. The egg quality was significantly improved with ultrasonic treatment (P < 0.01). The total mesophilic aerobic bacteria values of yolk and albumen decreased with increase in ultrasonic treatment time from 5 to 30 min. Ultrasonic treatment improved the sensory properties of egg shells.Öğe Effects of ultrasonic treatment on eggshell microbial activity, hatchability, tibia mineral content, and chick performance in Japanese quail (Coturnix coturnix japonica) eggs(POULTRY SCIENCE ASSOC INC, 2012) Aygun, A.; Sert, D.The purpose of this study was to establish the effects of ultrasonic treatment of eggs on egg weight loss, hatchability, tibia mineral content, chick performance, and eggshell microbial activity. A total of 600 fresh eggs was randomly divided into 5 groups. Treatments were no ultrasound, 35 kHz for 5 min, 35 kHz for 10 min, 35 kHz for 15 min, and eggs sprayed with benzalkonium chloride solution at 0.02% ( negative control). The eggshell microbial activity was reduced significantly at all ultrasonic treatments ( P < 0.01). There were no significant differences among treatments for egg weight loss, hatchability, embryonic mortality, chick weight, or tibia Ca, P, K, Na, and Mg content.Öğe Impact of exopolysaccharide production on functional properties of some Lactobacillus salivarius strains(Springer Verlag, 2015) Mercan, E.; İspirli, H.; Sert, D.; Yılmaz, M. T.; Dertli, E.The aim of this work was to characterize functional properties of Lactobacillus salivarius strains isolated from chicken feces. Detection of genes responsible for exopolysaccharide (EPS) production revealed that all strains harbored a dextransucrase gene, but p-gtf gene was only detected in strain E4. Analysis of EPS production levels showed significant alterations among strains tested. Biofilm formation was found to be medium composition dependant, and there was a negative correlation with biofilm formation and EPS production. Autoaggregation properties and coaggregation of L. salivarius strains with chicken pathogens were appeared to be specific at strain level. An increment in bacterial adhesion to chicken gut explants was observed in L. salivarius strains with the reduction in EPS production levels. This study showed that strain-specific properties can determine the functional properties of L. salivarius strains, and the interference of these properties might be crucial for final selection of these strains for technological purposes. © 2015, Springer-Verlag Berlin Heidelberg.Öğe Lipolysis in Tulum cheese produced from raw and pasteurized goats' milk during ripening(ELSEVIER SCIENCE BV, 2014) Sert, D.; Akın, Nihat; Aktümsek, AbdurrahmanIn this study physicochemical properties, fatty acid profile and sensory characteristics were determined throughout of ripening of Tulum cheese produced by using raw and pasteurized goat's milk. In the first production method, traditional production type was used; for this reason, raw milk was used for cheeses. In the second method, milks on which heat treatment was made (60 +/- 2 degrees C 10 min.) were used. Major fatty acids in Tulum cheeses were determined to be palmitic (28.11-29.86%), oleic (cis9) (20.35-24.82%) and stearic acid (10.12-11.93%). During storage period, tridecylic, arachidic and behenic acid in Tulum cheeses were determined to be at minor levels. Short, medium and long-chain fatty acids in Tulum cheeses were determined to be respectively 15.08-22.51%, 39.13-42.62% and 30.92-38.56, and they were higher in the group produced from raw milk. Conjugated linoelic acid (CIA), which decreased according to heat treatment on milk, was determined to be 0.46-1.34%. Taste and aroma of Tulum cheeses produced from raw milk were more appreciated over storage period. Flavor quality of cheese developed in the last periods of ripening. Mouth feeling of cheeses was described to be good during ripening period; cheeses produced from raw milk were liked more in terms of this parameter. (C) 2014 Elsevier B.V. All rights reserved.
