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Öğe Comparison of fatty acid properties of Bingol Propolis(South African Journal Of Animal Sciences, 2022) Inci, H.; Sogut, B.; Sengul, T.; Yucel, B.; Kokten, K.; Tunca, R. I.; Ayasan, T.The purpose of this study was to determine the chemical and physical properties of samples of propolis collected from apiaries in Genc, Karliova and Solhan districts of Bingol Province, which is important in the beekeeping sector in Turkey. In the experiment, fatty acids and derivatives of the propolis samples were analysed with gas chromatography-mass spectrometry (GC/MS) analysis techniques. As a result, 10 fatty acids and 49 volatile components were detected in these samples. These results will contribute to the standardization of propolis produced in Bingol, Turkey, and to future studies on determining the chemical composition of propolis.Öğe Effects of The Dietary Supplementation of Layer Diets with Natural and Synthetic Antioxidant Additives on Yolk Lipid Peroxidation and Fatty Acid Composition of Eggs Stored at Different Temperatures and Duration(Facta-Fundacio Arnco Ciencia Tecnologia Avicolas, 2019) Cimrin, T.; Avsaroglu, M. D.; Tunca, Ivgin R.; Kandir, S.; Ayasan, T.In this study, the effects of the supplementation of natural and synthetic antioxiciant additives in layer diets on egg weight loss, yolk lipid peroxidation ([BARS values) and fatty acid composition of eggs stored at different temperatures and duration were evaluated. In total, 112 48- weeks-old Bovans White layers were randomly allotted to four dietary treatments with four replicates of seven birds each. The treatments consisted of a control diet, containing no additives, and diets with the inclusion of 200 mg synthetic vitamin E/kg, 1000 mg thyme extract/kg and 1000 mg rosemary extract/kg. Dietary treatments did not influence (p>0.05) relative weight loss of eggs stored for 14, 28, and 56 days, except for those from rosemary-fed hens stored at room temperature on d 42, which were significantly lighter than the eggs from vitamin E- and thyme-fed hens (p<0.001). Relative egg weight loss was significantly higher (p<0.001) when stored at room temperature than under refrigeration, independently of storage time. In eggs stored at room temperature, yolk TBARS values were significantly lower (p<0.001) in the eggs of vitamin E-fed hens, whereas no influence (p>0.05) of dietary treatment on yolk TBARS values were detected in refrigerated eggs. The inclusion of the synthetic and both natural antioxidants in layer diets significantly reduced stearic acid (C18: 0) level in the egg yolk. In addition, only natural antioxidants significantly increased yolk levels of palmitoleic acid (C16: 1) and vaccenic acid (C18: 1n7). The results of the present study showed that adequate storage temperature was more effective in improving egg shelf life than feeding layers synthetic or natural antioxidant additives. However, the positive effects of the evaluated natural antioxidants on yolk fatty acid composition suggest their supplementation to layer diets may provide health benefits to the consumer.Öğe The Effects of Using Garlic Extract for Quail Hatching Egg Disinfection on Hatching Results and Performance(Facta-Fundacio Arnco Ciencia Tecnologia Avicolas, 2018) Baylan, M.; Akpinar, G. C.; Canogullari, S. D.; Ayasan, T.This experiment was carried out to determine the effects of using garlic extract (Allium sativum) as an alternative to formaldehyde for the disinfection of hatching eggs on hatching traits and growth performance of quails. Four treatments, with 240 hatching eggs each, were evaluated: egg immersion in two different levels (2.5% and 5.0%) of garlic extract (garlic-1, garlic-2), formaldehyde fumigation (positive control), and eggs not submitted to disinfection (negative control). Mid-term and late embryomortality, pipped egg, and culled chick rates were not influenced by the (p>0.05). The highest (p<0.05) early embryo mortality rate was detected in the formaldehyde treatment (9.99%), and the lowest in garlic-2 treatment (2.68%). Hatchability of fertile eggs was the lowest in the formaldehyde group (83.78%), followed by the control (85.20%), garlic-1 (87.11 %) and garlic-2 (88.72%) groups, respectively. The highest final body weight (5 weeks of age) was obtained in the garlic-2 group (304.1 g), followed by the control (294.13 g), formaldehyde (290.56 g), and garlic-1 (288.44 g), respectively, and the differences were statistically significant (p<0.05). Feed intake and feed conversion ratio were not influenced by the treatments (p>0.05). The results obtained for hatching traits and live performance parameters indicated that the immersion of eggs in garlic extract may be used as an alternative to formaldehyde fumigation for the disinfection of hatching quail eggs.Öğe Selected Traits of Hatched and Unhatched Eggs and Growth Performance of Yellow Japanese Quails(Facta-Fundacio Arnco Ciencia Tecnologia Avicolas, 2017) Akpinar, Copur G.; Alasahan, S.; Ayasan, T.This study was carried out to investigate selected traits of hatched and unhatched eggs and chick growth performance of yellow Japanese quails (Coturnix japonica). Eggshell temperature at the time of transfer to the hatcher was higher in hatched eggs (38.09 degrees C) than in unhatched eggs (37.43 degrees C) (p=0.000), lower in eggs with in early embryonic mortality (37.39 degrees C) than those with late embryonic mortality (38.13 degrees C) (p=0.000), and higher in eggs with female chicks (38.14 degrees C) than those with male chicks (37.95 degrees C). Lower eggshell, yolk, and albumen weights were determined in eggs with embryonic mortality of 17-18 days (0.58 g, 3.13 g and 4.96 g) compared with those with 10-16 days (0.67 g, 3.55 g and 5.58 g) and embryonic mortality of 1-9 days (0.75 g, 3.95 g and 6.19 g) (p=0.000). Lower egg weight loss was obtained in eggs with embryonic mortality (13.85%) of 1-9 days than those with embryonic mortality of 17-18 days (26.48%) (p=0.001). Females were heavier at chick weight (8.98 g vs. 8.63 g; p=0.033) and at 4 (231.81 g vs. 211.43 g; p<0.000) and 5(260.69 g vs. 231.87 g; p<0.000) weeks of age than males, and had longer left shanks (34.39 mm vs. 33.61 mm; p=0.004).
