Emine Doğan

The aim of this study was to determine the effects of supplementing quail diets with 0.5% thyme, sage, mint, and oregano powder on nutritional performance. A total of 400 one-day-old quail chicks, standardized for live weight, were randomly assigned to five treatment groups with four replicates per group (20 chicks per replicate). The groups were allocated to treatments as C—control, T—thyme, S—sage, M—mint, and O—oregano. The experiment lasted for 35 days. Chicks were reared in cages sized 70 × 90 × 60 cm, with a 10 cm layer of wood shavings on the ground. Feed and water were provided ad libitum. At the end of the experiment, live weight gain and lactic acid bacteria (LAB) colonization in ceca were significantly higher in the T (thyme) and O (oregano) groups compared to the C, S and M groups (p < 0.05). Malondialdehyde (MDA) levels in the breast meat were lower in the S, M and O groups compared to the C group. Jejunal villi length was significantly greater in the S and O groups compared to the others (p < 0.05). In the ileum, villi height was higher in the T group than in the other groups (p < 0.05). The villi height/crypt depth ratio in the jejunum was significantly higher in the T and O groups compared to the C group (p < 0.05), whereas in the ileum, this ratio was lower in the S group than in the other groups. Mucin-2 level in the ileum was significantly reduced in the S, M and O groups compared to the C group (p < 0.05) and was similar between T and C. In conclusion, dietary supplementation with vegetative powder of thyme and oregano can be used to improve growth, intestinal villi morphology and LAB colonization in quails. Also, low-dose herbal powder supplementation can be used to suppress MDA formation in the breast meat stored at 4 °C for 3 days.

Probiyotikler; bağırsak mikrobiyotasının dengelenmesi, bağışıklık sisteminin desteklenmesi ve üretim performansının iyileştirilmesi gibi olumlu etkileri nedeniyle fonksiyonel yem katkı maddeleri olarak yaygın şekilde kullanılmaktadır. Ancak yem üretimi, depolama ve sindirim sistemi boyunca karşılaşılan ısı, oksidasyon, pH değişimleri ve sindirim enzimleri, probiyotiklerin canlılığını ve etkinliğini sınırlandırabilmektedir. Bu anlamda mikroenkapsülasyon, probiyotiklerin olumsuz çevresel koşullara karşı korunmasını sağlayan, stabilitelerini artıran, kontrollü salınımlarını destekleyen ve bağırsakta biyoyararlanımlarını iyileştiren etkili bir teknoloji olarak öne çıkmaktadır. Güncel literatürde, mikroenkapsülasyon etkinliğinin; kullanılan yöntem, kaplama materyalinin fizikokimyasal özellikleri, kapsülleme koşulları ve probiyotik suşunun biyolojik yapısına bağlı olarak değiştiği bildirilmektedir. Bu derlemede; sprey dondurma, sprey kurutma, akışkan yatak kaplama, ekstrüzyon, koaservasyon, santrifugal süspansiyon, kokristalizasyon, lipozom ve emülsiyon gibi mikroenkapsülasyon teknikleri ele alınarak, bu teknolojilerin probiyotiklerin stabilitesi, bağırsak sağlığı ve büyüme performansı üzerindeki potansiyel etkileri ile kanatlı besleme alanındaki güncel araştırma bulguları değerlendirilmiştir.

This study investigates the impact of varying amounts of Satureja spicigera leaf powder (SLP) (the creeping savory) on the growth, inner organ development, gut microbiota, meat quality, and gut histology of quails. The trial included five treatment groups: SLP0 (control, 0%), SLP1 (0.25%), SLP2 (0.5%), SLP3 (0.75%) and SLP4 (1%). The quails were housed in floor pens with 20 chicks per replicate, and there were 4 replicates for each group, leading to a total of 400 quails. At the end of the study, 1 male and 1 female quails from each replicate (a total of 40 quails) were slaughtered, and samples were collected for analysis. Body weight gain (BWG), feed intake (FI), feed conversion ratio (FCR), and visceral organ weights did not change between the groups (P>0.05). Meat quality characteristics (such as sensory criteria) and gut microbiota did not differ between treatment groups. However, a significant reduction in the MDA (Malondialdehyde) level in the breast meat was observed in the SLP1 and SLP2 groups compared to the control group (P

In renewable system, to improve growth performance and enhance the stability of broiler meat may be alternative dietary garlic and its derivatives. The effects of dietary fresh garlic extract (FGE) or aged garlic extract (AGE) supplementation on performance, serum cholesterol and meat thiobarbituric acid (TBA) values and the organoleptic traits of cooked meats were investigated using 540 one-day-old Ross 308 broilers. Treatments: negative control (NC, basal diet), positive control (E200, basal diet + 200 mg vitamin E kg-1), FGE (FGE10, basal diet + 10 ml FGE kg-1) and graded levels of AGE (AGE5, AGE10 and AGE15, basal diet + 5, 10 and 15 ml AGE kg-1, respectively). Sensory appraisal was used to establish the consumer acceptability of boiled, grilled or roasted meats. FGE10 increased weight gain compared to NC, AGE5 and AGE10, whereas FGE10, E200 and AGE decreased serum cholesterol and meat TBA levels compared to NC. The alleviating effects of FGE10, AGE5 and AGE10 were higher than that of vitamin E. All garlic extracts did not affect the colour and nutritional quality of raw meat. Overall consumer acceptance of meat increased by FGE10, while it decreased by AGE10 and AGE15 compared to NC. Sensory scores of grilled meat were higher than for boiled and roasted meats. These results indicate that FGE proved an advantage for sustainable broiler production due to improve in the growth performance and consumer acceptance of cooked meat.