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The aim of this study was to determine the effect of probiotic supplementation on egg weight in laying hens by using meta-analysis. The limitations of the eight studies-indexed in SCI-taken into the meta-analysis were 18-42 week old brown and white laying hens; 10 7-10 10 CFU/g Bacillus subtilis was used as a probiotic and the dose ranged between 400-1000 g/ton. The meta-analysis was carried out using (experimental-control) means for continuous data. As a result of the research, it was determined that all studies did not share a single common effect (heterogeneous). In addition, the overall effect size using the random effect model was calculated as 0.223. Based on z and p values, the hypothesis of the study was accepted (z = 2.90; p < 0.05). In other words, "the probiotic has a significant effect on egg weight in laying hens".

Being resistant to hard environmental conditions and diseases makes Buffalo to have its valuable milk. Microbial contamination may occur due to undesirable conditions such as mastitis, environmental contamination, and stress. If microorganisms are not removed from the milk, it causes many production disadvantages including inadequacy of production, failure of fermentation and shortening of the shelf life. This study was conducted to determine the relationship between somatic cells count (SCC), the presence of some pathogens, and milk amyloid A (MAA) in the buffalo milk. In addition, oxidative stress in buffalo milk was evaluated. For this purpose, 70 samples were collected and Enterobacteriaceae, coliform microorganisms, Escherichia coli, Salmonella spp. analyses were performed. Biochemical parameters [Malondialdehyde (MDA), glutathione (GSH), nitric oxide (NO), catalase, superoxide dismutase (SOD), and total antioxidant capacity (TAC)] and serological parameter (MAA) were measured. The SCC was not statistically different according to Enterobacteriaceae, coliform microorganisms, E. coli groups. While MDA, NO, SOD, and TAC values were not statistically different according to the SCC groups, GSH and catalase values were statistically different. MAA values were statistically significant compared to the SCC groups. Moreover, there was a positive correlation between MAA and MDA/SCC. Detection of MAA may prevent the mixing of healthy and mastitic milk. Therefore, more reliable buffalo milk products will be presented to consumption.

Mastitis, üretim kaybı, meme hasarı ve buna bağlı tedavi maliyetleri açısından süt endüstrisi için büyük bir maliyettir. Somatik hücre sayısı (SHS), mastitin bir göstergesi olarak yaygın olarak kullanılmaktadır. Bu çalışmada inek sütlerinde süt amiloid A (SAA), elektriksel iletkenlik (Eİ) ve pH gibi biyokimyasal göstergelerin SHS ile karşılaştırılması amaçlanmıştır. Afyon ili inek sütü üreticilerinden toplamda 50 adet inek sütü toplanmıştır. Toplanan sütler SHS’na göre 200 bin hücre mL-1 altında olan Grup I (GI) ve 200-400 bin hücre mL-1 arasında olan Grup II (GII) ve 400 bin hücre/mL üstünde olanlar ise Grup III (GIII) olmak üzere 3 gruba ayrılmıştır. Toplanan sütlerin SHS gruplarına göre SAA değerlerinin istatistiksel olarak anlamlı farklılık gösterdiği ve SHS değerleri arttıkça SAA medyan değerlerinin de arttığı gözlenmiştir (p

Biogenic amines (BAs) are formed by the decarboxylation of amino acids in fermented products and accumulate in these products due to the fermentation conditions, the natural microflora of the product, and the diversity of amino acids. Although they are inhibited by the human body, they are a hazard to public health. Starter cultures used in fermented sucuk should not have amino acid decarboxylase properties. The aim of the present study was to determine proteolytic activity, histidine and tyrosine decarboxylase enzyme activities of Lactobacillus plantarum, Lactobacillus sake, and Lactobacillus curvatus species and to evaluate the level of BA in sucuk groups containing these lactic acid bacteria (LAB). It was determined that none of the LAB generated these activities. While histamine values were not statistically significant in the sucuk groups (P> 0.05), tyramine values showed statistically significant differences (P<0.05). The tyramine values of GI ( = 1.43 ± 0.75) and GIII ( = 2.73 ± 1.02) groups were lower than C ( = 8.97 ± 5.29) and GII ( = 7.58 ± 2.90) groups. According to the results of the study, L. plantarum or L. curvatus can provide more reliable fermented products with respect to tyramine formation. L. plantarum, L. sake, and L. curvatus could reduce histamine and tyramine formation in fermented sucuk.