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Full-Text Articles in Medicine and Health Sciences
An Assessment Of Ensiling Potential In Maize X Legume (Soybean And Cowpea) Binarymixtures For Yield And Feeding Quality, Erdem Gülümser, Hani̇fe Mut, Uğur Başaran, Medi̇ne Çopur Doğrusöz
An Assessment Of Ensiling Potential In Maize X Legume (Soybean And Cowpea) Binarymixtures For Yield And Feeding Quality, Erdem Gülümser, Hani̇fe Mut, Uğur Başaran, Medi̇ne Çopur Doğrusöz
Turkish Journal of Veterinary & Animal Sciences
In this study, maize and legume intercropping were evaluated in terms of silage yield and quality. Maize (Zea mays L.''M'') was intercropped with soybean (Glycine max L. ''S'') and cowpea (Vigna unguiculata L. ''C'') as binary mixtues (maize + legume), and the seed rates were as follows: 100 + 0%, 75 + 25%, 50 + 50% and 25 + 75%. The harvested plants were chopped with the particle size of < 2, ensiled in 2 kg plastic jars and left fermentation at 25 ± 2 °C for 45 days. In this study, silage yield, dry matter ratio, pH value, crude protein ratio, acid detergent fiber, neutral detergent fiber, digestibility of dry matter, dry matter intake, total digestibil nutrient relative feed values, lactic acid, acetic acid, butyric acid, malic acid, citric acid, succinic acid, oxalic acid, potassium, phosphorus, calcium, and magnesium contents were determined. All the M + S mixtures showed high performance in terms of Flieg score and lactic acid content. The highest relative feed quality value was determined in the sole cowpea (156.4) and 25M + 75S% (148.5) mixture. As a result, intercropping maize with legumes resulted in superior silage quality without a reduction in yield.
Determination Of Quality Of Working Life Of Private Veterinarians: Validity And Reliabilitystudy, Gökhan Aslim, Mustafa Agah Teki̇ndal, Aşkin Yaşar
Determination Of Quality Of Working Life Of Private Veterinarians: Validity And Reliabilitystudy, Gökhan Aslim, Mustafa Agah Teki̇ndal, Aşkin Yaşar
Turkish Journal of Veterinary & Animal Sciences
With this study, it was aimed to determine the factors affecting the quality of working life of private veterinarians. In addition, it was aimed to develop a scale (Quality of Working Life Scale) that enables the evaluation of quality of working life of private veterinarians. The study included 367 people who work as private veterinarians in Turkey. For the structure validity, Cronbach alpha (α) coefficient was used for reliability analysis. Factor analysis was used for validity analysis. As a result of the data obtained from the study, it is stated that the "Quality of Working Life Scal" is reliable and …
Principles Of Urban Quality Of Life, Walaa Nour Associate Professor Of Architecture And Urban Design, Department Of Architecture Faculty Of Engineering,
Principles Of Urban Quality Of Life, Walaa Nour Associate Professor Of Architecture And Urban Design, Department Of Architecture Faculty Of Engineering,
BAU Journal - Health and Wellbeing
Quality of life is a notion that has been discussed by philosophers, social scientists, economists conceded with the question of how society should best allocate resources it has been widely used in a wide range of contexts , including the fields of international development, health care, political science, built environment, education, reaction and leisure time social belonging. The purpose of this paper is to answer the question of how can urban planning contributes to improving individual quality of life, introduce the nation of urban quality of life that refers to the urban planning features that could enhance the individual quality …
Development And Evaluation Of Time-Temperature Integrator Formonitoring High Temperature Thawing Of Frozen Buffalo Meat, Vishnuraj Mangalathu Rajan, Kandeepan Gurunathan, Vivek Shukla
Development And Evaluation Of Time-Temperature Integrator Formonitoring High Temperature Thawing Of Frozen Buffalo Meat, Vishnuraj Mangalathu Rajan, Kandeepan Gurunathan, Vivek Shukla
Turkish Journal of Veterinary & Animal Sciences
Research was undertaken to develop an enzyme-substrate-based time-temperature integrator (TTI) for monitoring higher temperature thawing of frozen buffalo meat. Alpha-amylase and iodine-starch complex were standardized for enzyme-substrate combinations and process optimization and packed in 2 × 2 cm LDPE bags. The meat samples were packed in polystyrene trays with cling film overwrap and frozen at -18 ± 1 °C. Each sample had a sticker-type TTI attached to the surface of the package. The frozen samples were subjected to temperature abuse at 25 ± 1 °C and 37 ± 1 °C, keeping a control at 4 ± 1 °C. On higher …
Quality Of Oocytes In Prepubertal And Pubertal Swine, Rita Grabowska, Barbara Blaszczyk, Tomasz Stankiewicz, Tomasz Banas, Sarah Hale, Jan Udala
Quality Of Oocytes In Prepubertal And Pubertal Swine, Rita Grabowska, Barbara Blaszczyk, Tomasz Stankiewicz, Tomasz Banas, Sarah Hale, Jan Udala
Turkish Journal of Veterinary & Animal Sciences
In vitro fertilization is a common method of fertilization in the case of both humans and animals. Although this method has developed very rapidly, there are still many unanswered questions about the optimal characteristics that oocytes should have for performing this procedure. The object of this study was to describe the correlation between the diameter and size of swine oocytes in relation to pubescence. The research was conducted on ovaries of piglets (n = 65) and adult swine (n = 69). Each oocyte was examined with and without the zona pellucida. The analysis showed that the average size of the …
Determination Of The Feeding Values Of Feedstuffs And Mixed Feeds Used In The Southeastern Anatolia Region Of Turkey, Murat Sedat Baran, Ramazan Demi̇rel, Di̇lek Şentürk Demi̇rel, Tarkan Şahi̇n, Derya Yeşi̇lbağ
Determination Of The Feeding Values Of Feedstuffs And Mixed Feeds Used In The Southeastern Anatolia Region Of Turkey, Murat Sedat Baran, Ramazan Demi̇rel, Di̇lek Şentürk Demi̇rel, Tarkan Şahi̇n, Derya Yeşi̇lbağ
Turkish Journal of Veterinary & Animal Sciences
It is very important to know the feeding value and metabolizable energy content of feedstuffs for balancing animal diets. Feeding value and energy content of animal feeds change according to maturity stage, soil conditions, fertilization, climate, processing methods, etc. There are no adequate tables that show the basic feeding values of feedstuffs grown in different regions of Turkey; therefore, the present study analyzed 8 different feedstuffs and 56 dairy and beef cattle mixed feeds to determine their feeding value and energy content. Additionally, the possibility of using these feedstuffs for ruminant nutrition is discussed. Crude protein content of the dairy …
Some Quality Characteristics Of Pheasant (Phasianus Colchicus) Eggs With Different Shell Colors, Kemal Kirikçi, Ayteki̇n Günlü, Mustafa Gari̇p
Some Quality Characteristics Of Pheasant (Phasianus Colchicus) Eggs With Different Shell Colors, Kemal Kirikçi, Ayteki̇n Günlü, Mustafa Gari̇p
Turkish Journal of Veterinary & Animal Sciences
In this study, some external and internal quality characteristics of pheasant (Phasianus colchicus) eggs with white, blue, brown, or olive green shells were investigated. A total of 120 pheasant eggs including 9 white, 4 blue, 24 brown and 83 olive green eggs (collected in the same laying period and randomly) were used in this study. The values of egg weight, shape index, eggshell weight and shell membrane weight of the brown and the olive green eggs were found different from those of the blue and white color eggs (P < 0.05). Yolk and albumen weights of the white, blue, brown, and olive green eggs were found 9.03 and 16.28 g, 9.57 and 14.37 g, 10.72 and 17.96 g, 10.13 and 17.79 g, respectively (P < 0.05). The effect of eggshell colors on the yolk index, albumen index, shell thickness, membrane thickness, and Haugh Unit was found to be insignificant (P < 0.05). As a result of this study, the quality of brown and olive green eggs were better than blue and white eggs.
Effects Of Different Starter Culture Combinations On Fermented Sausages, Zafer Gönülalan, Ali̇ Arslan, Ali̇ Köse
Effects Of Different Starter Culture Combinations On Fermented Sausages, Zafer Gönülalan, Ali̇ Arslan, Ali̇ Köse
Turkish Journal of Veterinary & Animal Sciences
Commercial starter cultures containing (group A) S. xylosus DD-34 + P. pentosaceus PC-1, (group B) L. plantarum L74 + S. carnosus MIII, (group C) S. carnosus MIII + L. pentosus LP-1, (group D) S. xylosus DD-34 + P. pentosaceus PCFF-1, (group E) P. acidilactici PA-2, (group F) S. carnosus MC-1 + P. pentosaceus PC-1 and (group G) S. xylosus DD-34 + L. alimentarus BJ 33 were used for manufacturing fermented sausage. Sausage samples were examined for pH values, moisture contents, mesophilic aerobic bacteria, coliform bacteria, staphylococcus - micrococcus, lactobacillus, yeast and mould counts and sensorical characteristics on days 0, 1, …
The Effects Of Natural Smoke And Liquid Smoke Applications On The Quality Factors Of Kashar Cheese, Mustafa Atasever, Gürkan Uçar, Abdullah Keleş, Zahi̇de Köse
The Effects Of Natural Smoke And Liquid Smoke Applications On The Quality Factors Of Kashar Cheese, Mustafa Atasever, Gürkan Uçar, Abdullah Keleş, Zahi̇de Köse
Turkish Journal of Veterinary & Animal Sciences
This study was carried out to determine the effects of natural smoking and liquid smoke applications on the chemical, microbiological and sensory properties of kashar cheese. Experimentally, three groups of kashar cheese were produced. Natural smoking at 20 ± 5 °C for an hour was applied to the samples of the first group. The samples of the second group were dipped into 0.5% of smoke cheese solution for 5 min. The third group was the control group and it was not smoked. Samples were examined on days 1, 15, 30, 60 of the ripening period for chemical, microbiological and sensory …
The Effects Of The Pressing And The Scalding Treatments On Some Quality Properties In Maraş Cheese Production, K. Kaan Teki̇nşen, Mustafa Ni̇zamlioğlu
The Effects Of The Pressing And The Scalding Treatments On Some Quality Properties In Maraş Cheese Production, K. Kaan Teki̇nşen, Mustafa Ni̇zamlioğlu
Turkish Journal of Veterinary & Animal Sciences
The 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 Maraş 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 ± 1 ^oC/5 min. (A) , 75 ± 1 ^oC/5 min. (B) and 80 ± 1 ^oC/5 min (C), to each of two curds pressed for 1 h by 1:5 kg (I) and 1.5:5 kg (II) weights of milk used. All experimental samples …
The Effect Of Sodium And Potassium Nitrate On The Quality Of Turkish Pastrami (Pastırma) During Production, Yusuf Doğruer, Ahmet Güner, Ümi̇t Gürbüz, Gürkan Uçar
The Effect Of Sodium And Potassium Nitrate On The Quality Of Turkish Pastrami (Pastırma) During Production, Yusuf Doğruer, Ahmet Güner, Ümi̇t Gürbüz, Gürkan Uçar
Turkish Journal of Veterinary & Animal Sciences
Different ratios of sodium and potassium nitrate were added to salt (control, 1, 2 and 3%) during the salting process and its effect on the chemical and microbiological quality was investigated in different stages of Turkish pastrami (pastırma) production (before and after salting, and before and after cumin paste application). According to the chemical analysis results, the moisture and salt ratio, pH and a_w values were not significantly different between the groups (P > 0.05) but the nitrate and nitrite values were significantly different according to the nitrate ratio (P < 0.05). Before the salting of samples, Staphyococcus/Micrococcus numbers were significantly different between the groups (P < 0.05). In the other stages of production, no differences were found between the groups (P > 0.05). Except for the stages before salting, no coliform-group bacteria growth …
Effects On The Specific Quality Parameters Of Yellowfin Tuna (Thunnus Albacares) During Precooking And Sterilization, Taçnur Baygar, Altan Şentürk
Effects On The Specific Quality Parameters Of Yellowfin Tuna (Thunnus Albacares) During Precooking And Sterilization, Taçnur Baygar, Altan Şentürk
Turkish Journal of Veterinary & Animal Sciences
The objective of this study was to determine changes in the quality of yellowfin tuna (Thunnus albacares) during precooking and sterilization. Samples were obtained at three stages: after thawing, after precooking and after sterilization. Total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), histamine and pH analyses were performed in order to determine the quality of the samples. At the end of the study, TVB-N values of the thawed, precooked and canned fish samples were 11.56 ± 4.83, 19.25 ± 4.46 and 35.82 ± 2.18 mg/100 g; TMA-N values were 4.14 ± 0.35, 5.91 ± 1.76 and 5.75 ± 1.71 mg/100 …
The Possibility Of Using Goose Meat In The Production Of Salami, Ahmet Güner, Yusuf Doğruer, Gürkan Uçar, Hi̇lal Duygu Yörük
The Possibility Of Using Goose Meat In The Production Of Salami, Ahmet Güner, Yusuf Doğruer, Gürkan Uçar, Hi̇lal Duygu Yörük
Turkish Journal of Veterinary & Animal Sciences
The aim of this investigation was to compare some quality characteristics of goose-meat salami with those of turkey- and chicken-meat salami in order to determine its suitability for consumption and to able to use goose meat for meat product technology. The pH values of experimental samples were highest in the goose-meat salami and lowest in the turkey-meat salami. Moisture rates of samples produced with a mixture of two kinds of poultry meat were lower than those of the others. Salmonella, coliform group bacteria and yeast-mould microorganisms were negligible in the experimental salami samples. Salami samples produced only from goose meat …
Determination Of The Quality Changes Of Squid ( Loligo Vulgaris, Lamarck)Stored At The Different Temperatures, Nalan Gökoğlu, Sühendan Mol, Taçnur Baygar, Özkan Özden, Nuray Erkan
Determination Of The Quality Changes Of Squid ( Loligo Vulgaris, Lamarck)Stored At The Different Temperatures, Nalan Gökoğlu, Sühendan Mol, Taçnur Baygar, Özkan Özden, Nuray Erkan
Turkish Journal of Veterinary & Animal Sciences
Quality changes of squid ( Loligo vulgaris) during the storage at different temperatures were determined. The squid packed on straphore plates wrapping by strech film were stored at +20 °C and +4 °C . During the storage sensory, pH, moisture, weight loss, Total Volatil Basic Nitrogen ( TVB-N ), Trimethylamine Nitrogen ( TMA-N ) analyses were done. The shelf life of squid stored at different temperatures was found to be 1 day at +20 °C and 4 days +4 °C.