This study set out to determine the effects of dietary supplementation of grape seed oil and Hypericum perforatum L. extract to the laying hens (Lohmann White, 40 weeks of age) on performance, egg quality and some blood parameters. For this purpose, a total of 336 hens were randomly distributed to the control and other treatment groups, 12 replicates/group with 4 hens/replication. Birds were fed with basal diet only (control group) and the basal diet supplemented with different levels (100, 200, 300 mg/kg) of grape seed oil (GSO-1, GSO-2, and Hypericum perforatum L. extract (HPE-1, HPE-2, HPE-3). Dietary treatments had no significant effect on performance parameters. GSO-3 and HPE-1 supplemental groups presented with increased shell weight (p<0.01) while only GSO-1 group showed increased egg albumen index (p<0.01) and Haugh unit (p<0.05). Among blood parameters, except for serum HDL and total protein, the other blood parameters (serum triglyceride, total cholesterol, LDL, AST, Ca and P) were not affected by the treatments. In conclusion, results showed a partial improvement in some egg quality traits, however, further studies are needed to fully investigate the beneficial effects of these additives in laying hens reared under different stresses.

The goal of the current experiment was to investigate the effect of dietary concentrations of purple carrot powder (PCP) on performance, egg production, egg quality, and the antioxidant capacity of the yolk in laying quails. A total of one hundred and fifty 22-week-old Japanese laying quails were allotted to 5 dietary treatments each with 6 replicates of 5 quails. Quails were allocated to five dietary treatments (0, 0.1, 0.2, 0.3, and 0.4%) with PCP addition at an increasing level from 0 to 4000 mg/kg diet respectively, which were fed ad-libitum throughout the duration of the experiment. No differences were detected between dietary treatments for any of the performance parameters or egg production. Eggshell weight and eggshell thickness (P < 0.05) were linearly affected by PCP dietary, reaching maximum levels at 0.4% of PCP supplementation, while the percentage of damaged egg and egg-breaking strength remained similar for all experimental groups (P < 0.05). Quails receiving PCP diets showed a yellowness (b*) (P < 0.05) egg yolk color than those fed the control diet, without affecting the rest of the color parameters and egg internal quality. Increasing PCP levels in diets reduced linearly yolk TBARS (P < 0.01) and increased linearly DPPH (P < 0.01). The addition of PCP, a safe and readily available agricultural by-product, as a component of the diet of laying quail was effective without adversely affecting quail production. Moreover, the inclusion of PCP in the diet might benefit laying quails’ eggs by improving some quality traits and enhancing the yolk’s antioxidant capacity, which could improve their shelf-life and acceptability.

In this study, it was aimed to determine the effect of orange peel powder addition to laying quail diets on performance, egg external and internal quality, and egg antioxidant activity. A total of 120 female Japanese quails were randomly allocated to 6 treatment groups with 5 replicates each. Treatment groups were formed by supplementing 0, 1, 2, 3, 4 and 5 g/kg orange peel powder to the basal diet. Performance parameters such as body weight, body weight change, egg production, egg weight, egg mass, feed intake, and feed conversion ratio and egg quality parameters of laying quails were not affected by the addition of orange peel to the diet. Egg yolk DPPH (2,2 diphenyl-1-picrylhydrazyl) activity increased linearly with the addition of orange peel powder to the diet compared to the control group, but this effect was not observed at egg yolk TBARs (thiobarbituric acid reactive substances) level. At the end of the study, it was determined that orange peel powder could be used in the diet in order to improve the antioxidant activity of egg yolk without affecting performance and egg quality in quails.

The aim of this study is to determine the animal product consumption habits of associate degree students at Amasya University Suluova Vocational School. For this purpose, a face-to-face survey was conducted with a total of 285 students, which 159 students from the Veterinary Department and 126 students from the Property Protection and Security Department, between January and March 2020. When the opinions of the students about the food groups were evaluated, it was observed that 71.2% of them thought that the animal-based foods were healthier and 94.7% thought that the products of animal origin had a better protein quality. Furthermore, it was determined that the majority of the students (42.5%) were consuming foods of animal origin because they were healthy. When the animal-based food consumption frequency of the participants was examined, it was seen that those who consumed cheese (37.9%) and eggs (31.2%) every day were in the majority. While most of the participants consumed yoghurt (25.8%), ayran (26.4%), chicken meat (26.3%) and sausage (28.4%) 1-2 times a week, it was found that consumption of beefveal (30.2%), lamb-mutton (39.6%), fish (48.8%), salami (21.4%) and sausage (29.5%) was rare. Moreover, 25.8% of the participants did not consume butter, 72.3% did not consume turkey meat and 51.9% did not consume pastrami at all. It was found that the majority of university students did not consider any of the criteria of taste, price, brand, quality, hygiene, ease of preparation, smell-color and personal health when buying red and white meat. Finally, when the participants were examined in terms of their milk consumption preferences, it was seen that the majority (47.4%) preferred street milk.

The survey was carried out to establish the impact of red beet powder (RBP) on performance parameters and egg quality in laying quails. One twenty hundred (120) female laying quails aged 22 weeks were randomly assigned into five groups of 4 females each, and six replicates. Treatments diets were formed by adding 0, 0.2, 0.4, 0.6, and 0.8% RBP to the basal diet. The dietary inclusion of RBP did not affect performance parameters and egg production (P > 0.05) except feed conversion ratio, which was quadratically affected (P < 0.05). The feed conversion ratio was improved in the 0.4% group with concerning control. The inclusion of RBP did not modify the yolk color (L*, a*, b*) or egg quality (P > 0.05). However, the yolk index showed the highest value (P < 0.05) in quails fed 0.2% RBP. Free radical scavenging capacity (DPPH) of the yolk decreased (P < 0.05) when RBP levels increased above 0.6%. In contrast, the 0.6% RBP group had the highest level of thiobarbituric acid reactive substances (TBARS). Data from the present study provide valuable information to include RBP as an ingredient without affecting performance and egg production. It is an interesting option within the framework of the circular economy and of reusing vegetable products to use this ingredient in animal feed.

This study was conducted to determine the effects of different levels (0, 200, 400, 600 mg/kg) of ashwagandha (Withania somnifera) root powder (ARP) on performance, egg quality and egg lipid peroxidation in laying hens (Lohmann LSL, 36 weeks old) diets. For this purpose, a total of 4 groups were formed, one of which was control (ARP-0) and the other three were experimental groups (ARP-1, ARP-2, ARP-3). A total of 96 hens were distributed to 4-storey cages with 8 replicates in each group and 3 hens in each replicate. The experiment lasted for a total of 2 months. During this period, feed and water were given as ad-libitum and 16 hours of light and 8 hours of dark photoperiod was applied daily. The ARP-0 group was fed with basal diet and the experimental groups were fed with diets prepared by adding 200, 400 and 600 mg/kg levels of ARP to the basal diet, respectively. Except for egg weight, albumen index, Haugh unit, shell weight, yolk L* and b* and TBARs (day 0), other parameters were not affected by ARP in the diet. The highest egg weight (p

Özet. Bu çalışmada, yumurtacı tavuk (Nick Brown; 32 haftalık) rasyonlarına ilave edilen hünnap yaprak ekstraktının (HYE) bazı kan parametreleri ve jejunum bakteri içeriği üzerine etkileri araştırılmıştır. Çalışmada 32 haftalık 96 adet Nick Brown yumurta tavuğu biri kontrol (HYE-0) ve 3'ü deneme grubu olacak şekilde 4 gruba ayrılmıştır. Bir haftası alıştırma periyodu olmak üzere toplam 10 hafta süren çalışmada HYE-0 grubu bazal yem ile beslenmiştir. Her 1 kg karma yem için 1 g yaprak; 2 g yaprak; 3 g yaprak kullanılarak ekstraksiyon işlemi yapılmış ve elde edilen ekstraktlar 45 mg kg -1 (HYE-1), 90 mg kg -1 (HYE-2) ve 135 mg kg -1 (HYE-3) düzeylerinde bazal yeme ilave edilerek deneme grupları beslenmiştir. Çalışmada hünnap yaprak ekstraktının jejunum toplam koliform bakteri sayısı üzerine önemli bir etkisinin olmadığı; laktobasil sayısı üzerine ise önemli bir etkisinin olduğu (p<0.05) tespit edilmiştir. Hünnap yaprak ekstraktının rasyondaki 90 mg kg -1 ve 135 mg kg -1 düzeylerinin laktobasil sayısını arttırdığı belirlenmiştir (p<0.05). Hünnap yaprak ekstraktının serum glukoz, albümin, fosfor düzeylerine ve AST ile GGT enzim aktiviteleri üzerine önemli bir etkisinin olmadığı tespit edilmiştir. Serum trigliserid düzeyi bakımından ise gruplar arasında önemli bir fark olmuştur (p<0.05). Sonuç olarak, hünnap yaprak ekstraktının yumurtacı tavuk rasyonlarında 90 mg kg -1 ve 135 mg kg -1 düzeylerinde kullanılmasının bağırsak florasını kısmen iyileştirebileceği kanaatine varılmıştır.Abstract. This study was designed to determine the effects of jujube leaf extract (JLE) added to the diets of laying hens on some blood parameters and jejunum bacterial content in laying hens (Nick Brown; 32 weeks-old). In this study, a total of 96 Nick Brown layers, 32 weeks of age, were divided into 4 groups, one of which was control (JLE-0) and 3 were experimental groups. During the tenweek experimental period, the first week being the adaptation period, the control group (JLE-0) was fed with basal feed. For each 1 kg feed, 1 g leaf; 2 g leaves; and 3 g leaves were extracted, and the treatment groups were fed with feed added to the basal feed at a level of 45 mg kg -1 (JLE-1), 90 mg kg -1 (JLE-2) and 135 mg kg -1 (JLE-3). It was found that there were no statistically significant differences between the groups in terms of total coliform bacteria counts in the jejunum. Lactobacilli counts were determined statistically significant differences between the groups (p<0.05). It was determined that two jujube leaf extract groups (JLE-2 and JLE-3) increased the lactobacilli counts in the jejunum compared to JLE-0 and JLE-1 groups (p<0.05). It was found that jujube leaf extract had no significant effect on serum glucose, albumin, phosphorus levels and AST and GGT enzyme activities. There was a significant difference between the groups in terms of serum triglyceride levels (p<0.05). As a result, it was concluded that the use of jujube leaf extract as a feed additive in the diets at 90 mg kg -1 and 135 mg kg -1 in laying hens may partially improve the ...

This study was carried out to determine the effects of different coating materials on weight loss (%) and sensory properties of daily (fresh) quail eggs. For this purpose, quail eggs were coated with molasses, molasses + agar, molasses + glycerine and whey and they were stored at room temperature. No coating material was used in the control group. It was determined that there was a very significant difference between the groups in terms of egg weight loss at all storage times (1st week, 2nd week, 3rd week, 4th week) (p