Summary In order to produce fermented sausages with prebiotic fibre and improved fatty acid composition, 16% of pork back fat was replaced with inulin gelled suspension (I) and inulin linseed oil gelled emulsion (IO). Physico‐chemical analysis, fatty acid profiles, lipid oxidation, microbiological, textural, colour and sensory analysis were carried out. The fat content was lower in I (31.38%) and IO (35.36%) modified sausages compared to control (44.37%) (P < 0.05). IO sausages had lower SFA and MUFA and higher PUFA content with an improved n‐6/n‐3 ratio (2.23) (P < 0.05) and α‐linolenic acid increment (5.74 g per 100 g). Reformulation led to decrease in springiness, chewiness and hardness and increase in adhesiveness of the sausages. Modified sausages had lower L* and higher a* values, while b* values of I sausages did not differ compared to control sausages. Modified sausages were acceptable regarding all sensory attributes. Lipid oxidation parameters showed higher susceptibility to oxidation and lipolysis in IO sausages.

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How to Cite This ArticleMakivic L, Glisic M, Boskovic M, Djordjevic J, Markovic R, Baltic M, Sefer D: Performances, ileal and cecal microbial populations and histological characteristics in broilers fed diets supplemented with lignocellulose. Kafkas Univ Vet Fak Derg, 25 (1): 83-91, 2019. AbstractThe effect of dietary lignocellulose on broilers performance, intestinal microbiota and morphology, pH of digesta and litter humidity after 28 and 42 days of the experiment was evaluated. A total of 384 Cobb500 chickens (initial weight: 41.88±1.56 g) were divided into 4 groups with 24 replications and fed with control diet (C), a control diet with added 0.4% of lignocellulose (T1), a diet with added 0.6% of lignocellulose at the expense of soybean meal and maize (T2), and a diet supplemented with 0.6% of lignocellulose at the expense of soybean meal (T3). T2 treatment significantly influenced body weight, weight gain (WG), feed intake (FI) and feed conversion ratio (FCR). T2 and T3 treatment increased average LAB and Bifidobacterium spp. count, and decreased the number of Escherichia coli in the ileum and cecum, while differences in cecal Clostridium perfringens count among 0.4% and 0.6% treatments were not observed. Feeding the lignocellulose diet did not affect the relative weights of empty proventriculus, gizzard or intestines, but led to a decrease in pHs. T3 treatment caused an increase of the villi heights and significantly lower moisture content in the litter. Even though the addition of lignocellulose into broilers diet positively influenced performances, changes in intestinal microbiota and villi heights, based on the results of the present study, supplementation with 0.6% lignocellulose is recommended. ÖzDiyetteki lignoselülozun 28 ve 42 gün uygulama sonrası broiler tavuklarda performans, barsak mikrobiyatı, morfolojisi ve içerik pH'sı ile dışkı nemi üzerine etkileri değerlendirildi. Toplam 384 adet Cobb500 tavuk (ilk ağırlıkları: 41.88±1.56 g) 24 tekrar olmak üzere 4 gruba ayrıldı ve kontrol diyet (C), %0.4 lignoselüloz ilaveli kontrol diyet (T1), soya fasulyesi ve mısır yerine %0.6 lignoselüloz ilaveli diyet (T2), soyafasulyesi yerine %0.6 lignoselüloz ilaveli diyet (T3) ile beslendi. T2 uygulaması vücut ağırlığı, ağırlık kazanımı, yem tüketimi ve yem konversiyon oranını anlamlı derecede etkiledi. T2 ve T3 uygulamaları ileum ve sekumda ortalama LAB ve Bifidobacterium spp. sayısını artırırken Escherichia coli sayısında azalmaya neden oldu. %0.4 ile %0.6 uygulamaları arasında sekum Clostridium perfringens miktarında ise fark belirlenmedi. Lignoselüloz ilaveli diyetle besleme proventrikulus, taşlık ve barsakların orantısal organ ağırıklarını etkilemezken pH'da azalmaya neden oldu. T3 uygulaması, villus uzunluklarında artmaya ve anlamlı derecede dışkının neminde azalmaya neden oldu. Broiler diyetine lignoselüloz ilavesi performans, barsak mikrobiyatası ve villus uzunluğunda pozitif etkilere neden olmuştur. Elde edilen sonuçlar doğrultusunda %0.6 oranında lignoselüloz kullanılması önerilmektedir. Anahtar sözcükler...

Abstract:Grains have great agronomic and economic importance and they are one of the most important plants. Triticale is modern cereal grain, hybrid of wheat and rye, which inherited the ability of the rye to survive the high frosts, but has a higher protein value than rye, while higher grain yields and increased tolerance to diseases were inherited from wheat. The way in which triticale will be used depends on the characteristics of the variety. Triticale varieties of large and uniform grains which have more proteins then starch are used as concentrated feed for poultry, ruminants and nonruminants. Varieties that form large biomass, similar to rye, can be and are grazed, or harvested for silage or hay and straw. Triticale grain has nutritional value like wheat but with slightly more lysine amino acid. Triticale as a feed grain with good essential amino acid balance, minerals and vitamins is primarily included in livestock diets especially as an energy source. Depending on the type of domestic animal and meal, triticale can be used in significant percentage. The advantage of triticale over other cereals is that it has higher yields, a faster spring growth, and a longer mowing time as a green animal feed, than for example rays or oats. Because of all these advantages, triticale is suitable for planting especially in developing countries.

Campylobacter is the most common cause of bacterial gastroenteritis worldwide and the most frequently reported foodborne pathogen in the European Union (EU). While campylobacteriosis is generally self-limiting, some patients could develop severe sequelae. The predominant source of infection is poultry. This review addresses the most relevant factors influencing the prevalence and contamination level of Campylobacter spp. in the poultry chain continuum. The emphasis was put on the novel control strategy for Campylobacter that is based on evidence-based risk assessment and the introduction of process hygiene criterion intended for monitoring the prevalence and counts of Campylobacter spp. on broiler carcasses at slaughter level. The reduction of Campylobacter spp. in the poultry meat chain in the EU can only be achieved with an integrated meat safety assurance approach. This includes primary interventions at the level of the poultry farm, implementation of effective control measures at slaughterhouses, and fostering awareness campaigns aimed at consumers. 1 | INTRODUCTION Campylobacter is the leading cause of zoonotic enteric infections worldwide and the most common cause of human food poisoning in

This study evaluated the quality of 78 honeys of six diff erent fl oral types (Acacia, sage [Salvia offi cinalis L.], linden, chestnut, honeydew and blossom), mainly from Bosnia and Herzegovina. Reducing sugars, sucrose content, moisture, hydroxymethylfurfural (HMF), free acidity, water-insoluble content, diastase activity, electrical conductivity were analysed. The samples of honey, collected during 2016−2017, were analysed using recommended methods. Results show that in 2016 and 2017, a great number of individual honeys sampled were of insuffi cient quality to satisfy regulatory requirements. Among the overall determined parameters, hydroxymethylfurfural and diastase activities in some honeys were not acceptable according to national and international regulations. A correlation between free acidity and electrical conductivity was found in both acacia and blossom honeys. HMF content and diastase activity was strongly negatively correlated in both acacia and blossom honeys. The quality of the honeys was varied, based on botanical origins, and presumably, handling and storage conditions.

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Among other plants, thyme and oregano are commonly used in Mediterranean cuisine, especially in meat dishes. Although the essential oils of these two plants possess great antimicrobial and antioxidative properties, their application as natural meat preservatives are limited due to hydrophobicity, sensitivity to external factors and interaction with food components. Furthermore, essential oils can have adverse impacts on meat’s organoleptic properties. A possible way to overcome these barriers is by incorporating essential oils into nanometric delivery systems. Nano-sizing essential oils increases their stability, protects them, and allows their controlled release. This enhances the bioavailability of the essential oils and reduces their possible adverse impact on meat products’ organoleptic properties by preventing their unwanted interactions with food components. The antibacterial and antioxidative effect of nanoencapsulated essential oils is confirmed in numerous studies, and some of them show that in this form, essential oils were potent in food models e.g. beef burgers, pâté and rainbow trout. However, a more promising way to introduce nano forms of essential oils into foods is incorporating them in packaging systems.