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Öğe The effects of black cumin (Nigella sativa l..) seed on carcass characteristics, kidney oxidant antioxidant levels and ileum histomorphology in Japanese quails(Hellenic Veterinary Medical Soc, 2023) Kazak, F.; Cimrin, T.; Alasahan, S.; Kisacam, M. A.; Kutlu, T.This study aims to determine the effects of supplementation of different level of black cumin seeds (NS) to quail feeds on carcass characteristics, kidney oxidant antioxidant levels, and ileum histomorphology. A total of 432 mixed-gender three days old Japanese quailswere randomly divided into four groups, including 108 animals each and further into 6 replications consisting of 18 chicks. The groups were fed on either a basal diet alone (Control Group) or a basal diet supplemented with NS at rates of 0.5% (NS-0.5 Group), 1% (NS-1 Group), and 2% (NS-2 Group).It was determined that the back+neck weight in the NS-2 group and head weight and ratio in the NS-1 and NS-2 groups decreased. The thigh rate increased in the NS-0.5 group compared to the control and other NS groups. While the wing weight increased in male quails fed with NS-supplemented feed in NS-1 and NS-2 groups compared to the control group, the abdominal fat weight decreased in NS-supplemented groups.Also, the slaughter weight and hot carcass weight in female quails were significantly reduced in the NS-2 group compared to the control group.Kidney glutathione (GSH), glutathione peroxidase (GPx), and male quails' catalase (CAT) values were increased in NS groups compared to the control group. The kidney vitamin C (Vit C) increased only in the NS-2 group compared to the con-trol. In the NS-2 group, the villus height decreased both on a group basis and in female quails, while the villus width decreased only in female quails. Consequently, it was determined that dietary supplementation of NS at rates of 0.5% increased the thigh rate, dietary supplementation at three different level of NS were effective in maintaining the kidney oxidant-antioxidant balance, and the ileum histomorphology did not change except for dietary supplementation of NS at rates of 2%. Therefore, the result of this study can be stated that NS can be used as a natural antioxidant source in the quail diet.Öğe Effects of olive cake meal on serum constituents and fatty acid levels in breast muscle of Japanese quail(South African Journal Of Animal Sciences, 2020) Ozcan, C.; Cimrin, T.; Yakar, Y.; Alasahan, S.This study was aimed at determining the effects of various levels of dietary olive cake meal (OCM) on certain blood parameters and breast muscle fatty acid and cholesterol levels. For this purpose, 400 day-old Japanese quail (Coturnix coturnix japonica) chicks of both sexes were randomly assigned to four trial groups, each including five replicates of 20 animals. The quail were fed on a maize and soybean meal-based basal diet supplemented with 0%, 2.5%, 5% and 7.5% of OCM for six weeks. Dietary supplementation with 5% and 7.5% of OCM decreased total cholesterol and low-density lipoprotein cholesterol levels in the blood serum, and increased cholesterol levels in the breast muscle. Dietary supplementation with various levels of OCM decreased saturated fatty acid and polyunsaturated fatty acid levels, and increased monounsaturated fatty acid and total unsaturated fatty acid levels in the breast muscle. As a result, it was concluded that, olive cake meal, which contains a high level of olive oil, could be incorporated in poultry feed at a level of 5%, owing to its beneficial effects of decreasing serum LDL cholesterol, which plays a major role in the aetiology of cardiovascular diseases, and in reducing saturated fatty acid levels in breast muscle.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 Thyme (Thymbra spicata L.), rosemary (Rosmarinus officinalis L.) and vitamin E supplementation of laying hens(South African Journal Of Animal Sciences, 2019) Cimrin, T.This study was conducted to determine the effects on performance, egg quality parameters and some serum profiles of vitamin E, thyme and rosemary extracts that were added to laying hen feeds. One hundred twelve 48-week-old Bovans-genotype white laying hens were used in the research. In the study, hens were randomly divided into four groups, each comprising of four replicates of seven hens. The first group was fed with the basal diet as a control. The other three groups were fed diets with 200 mg/kg vitamin E, with 1000 mg/kg thyme, and with 1000 mg/kg rosemary for eight weeks. As a result, vitamin E increased egg production statistically compared with feeds with plant extracts. Thyme-supplemented feed increased egg weight significantly. However, it reduced egg production. Rosemary supplementation generated profit by reducing the feed intake, but had a negative effect by reducing egg weight and egg production. The cholesterol level in the blood serum decreased with thyme supplementation. In addition, blood triglyceride level decreased at a statistically significant level with the supplementation of both thyme and rosemary. In the light of these results, it can be said that the supplementation of vitamin E, thyme and rosemary extracts has a positive effect on some performance parameters and animal health. Since healthier products are obtained from healthy animals, the use of these natural additives in laying hen feeds could be recommended after dose trials.
